cut and paste

1 1/2 oz Clear Creek 8 Year Apple Brandy (Laird's Bonded)
3/4 oz Redbreast 12 Year Irish Whiskey (Redbreast Lustau Finish)
1/4 oz Honey Syrup (scant 1/2 oz 1:1)
3 dash Peychaud's Bitters
1 dash Angostura Bitters

Stir with ice and strain into an old fashioned glass pre-rinsed with Vieux Pontarlier Absinthe (Kübler).Two Tuesdays ago, I returned to Death & Co.'s second book, The Cocktail Codex, and uncovered the Cut and Paste created by Alex Day in 2012. Given that it read like an apple, Irish whiskey, and honey Sazerac variation, I was game. Once prepared, it donated a honey and anise aroma to the nose. Next, honey and malt on the sip flowed into apple, whiskey, anise, allspice, and clove flavors on the swallow.