jackalope

2 oz Laird's Bonded Apple Brandy
1/2 oz Lemon Juice
1/4 oz Orgeat
1/4 oz Maple Syrup
2 dash Peychaud's Bitters

Shake with ice, strain into a coupe glass, and garnish with lemon oil from a twist.

Two weeks ago, my restaurant's early Sunday close provided me the opportunity to catch last call at Backbar on the walk home. For a drink, I asked bartender Carlo Caroscio for his drink of the day a few nights prior called the Jackalope. Carlo explained his riff on the Apple Jack Rabbit by describing how he utilized an orgeat-maple combination that he came up with in an Army & Navy riff back in Baltimore.
The Jackalope proffered an aroma filled with lemon, apple, and maple notes. Lemon with a richness from the maple on the sip transitioned into apple, earthy, maple, anise, and bitter elements on the swallow.