ironbound

1 oz Cachaça (Avua Balsamo)
1 oz Laird's Bonded Applejack
1/2 oz Benedictine
1/6 oz 2:1 Demerara Syrup (1/4 oz 1:1)
2 dash Peychaud's Bitters

Stir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.Two Wednesdays ago, I decided to make a drink called the Ironbound that I had spotted on a friend's Instagram post. The recipe was crafted by Mayur Subbaro who I first learned of when he collaborated with Avery and Janet Glasser of the Bittermens to open up Amor y Amaro in Manhattan back in 2011, and I was able to track down a potential source on Difford's Guide. Cachaça and apple brandy have worked together before in the Lowest Branch and Fantastic Fizz, so it seemed like a win here especially with the Benedictine as a binding agent similar to in the Shruff's End. Once stirred and strained, the Ironbound opened up with a lemon, apple, and wood bouquet. Next, a slightly caramel sip grew into funky cachaça, apple, herbal, spicy wood, and anise flavors on the swallow.