1/2 oz Demerara Simple Syrup
1 barspoon Pimento Dram
2 dash Angostura Bitters
2 dash Peychaud's Bitters
Stir with ice and strain into a rocks glass pre-rinsed with Laphroaig 10 Year Scotch. Garnish with freshly grated cinnamon.
For my second drink at Lineage last Friday night, I asked bartender Ryan Lotz to make me the Applewood. The Applewood was essentially an applejack Old Fashioned, but the additional ingredients Ryan added to it generally donate rather complementary flavors. Indeed, the allspice in the Pimento Dram, the smoke and malt in the Scotch, and the cinnamon in the garnish all have worked in past apple brandy drinks I have tasted, but they never were in the same cocktail all at once.