expense account

1/2 oz Aged Rum (RL Seale 10 Year)
1/2 oz Blackstrap Rum (Cruzan)
1/2 oz Calvados (Boulard VSOP)
1/2 oz Benedictine
1 bsp Maple Syrup
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail coupe glass pre-rinsed with absinthe (St. George), and garnish with an orange twist.
Thursday two weeks ago, I turned to Imbibe Magazine for the evening's nightcap. There, I was lured in by the Expense Account by Peter Hill at Winnipeg's now defunct Albert Street Cocktail Company; the recipe reminded me of the Wooden Ships and the Hazard with the spirit, herbal liqueur, touch of maple syrup, and bitters format. In the glass, the Expense Account shared an anise, orange, and maple-caramel aroma. Next, a molasses-like sip gave way to rum, apple, maple, and herbal flavors on the swallow.