a two-fold operation

2 oz Genever (Bols)
3/4 oz Calvados (Morin Selection)
1/2 oz Benedictine
1/2 oz Oloroso Sherry (Lustau)
2 dash Angostura Bitters

Stir with ice and strain into a cocktail glass.

After the Javanese Crusta, I decided to make the other drink in the Philly.com article where I found the Always Crashing the Same Car. This drink was A Two-Fold Operation created by Phoebe Esmon at Farmers' Cabinet. Phoebe named the drink after a quote by Falstaff in "Henry IV" that did not have to do with political intrigue as I first suspected but with the effect of sherry and the benefits of drink:

A good sherris sack hath a two-fold operation in it. It ascends me into the brain; dries me there all the foolish and dull and curdy vapours which environ it; makes it apprehensive, quick, forgetive, full of nimble fiery and delectable shapes, which, delivered o'er to the voice, the tongue, which is the birth, becomes excellent wit. The second property of your excellent sherris is, the warming of the blood; which, before cold and settled, left the liver white and pale, which is the badge of pusillanimity and cowardice; but the sherris warms it and makes it course from the inwards to the parts extreme: it illumineth the face, which as a beacon gives warning to all the rest of this little kingdom, man, to arm; and then the vital commoners and inland petty spirits muster me all to their captain, the heart, who, great and puffed up with this retinue, doth any deed of courage; and this valour comes of sherris.

For a sherry, she chose an oloroso that is described in the article's text as a sweet style of sherry; we lacked a sweet one and used the Lustau Don Nuño Dry Oloroso we had on hand instead. We also split this drink two ways to make for a more moderate-sized nightcap.
The Two-Fold Operation began with Bols Genever's malty notes along with a hint of apple aroma. Unlike the nose, the sip offered up more of Calvados' apple than the Genever. Next, the swallow began with the sherry's nuttiness that led into the herbalness of the Benedictine and finished with lingering Genever botanicals. Indeed, the Calvados had a great effect of softening the Genever and making the drink a rather smooth sipper.