doubleheader

1 1/2 oz Bourbon (Wild Turkey 101°)
1/2 oz Amontillado Sherry (Lustau)
1/2 oz Apricot Liqueur (Rothman & Winter)
2 dash Angostura Bitters

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.Two Wednesdays ago, I turned to the Bartender's Choice app for the evening's libation. There, I was attracted to the Doubleheader by Dan Greenbaum at Brooklyn's Diamond Reef in 2017 for apricot liqueur and oxidized sherries have paired well together in the past. Once prepared, the Doubleheader approached the nose with a lemon oil, apricot, and nutty grape aroma. Next, a semi-dry grape sip was followed up by a swallow replete with Bourbon flavors plus apricot melding into a dry oxidized fruit finish.