vieux pompier

3/4 oz Old Overholt Bonded Rye (1 oz 86°)
3/4 oz Laird's Bonded Apple Brandy
1/2 oz Palo Cortado Sherry (Lustau Oloroso)
1/2 oz Tempus Fugit Crème de Banane
3 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass, and garnish with a lemon twist. The photo in the book showed a large ice cube, so I added one before I realized that the instructions do not mention it.Two Saturdays ago, I decided to make another recipe from A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood by Lynnette Marrero and Ivy Mix called the Vieux Pompier. That drink was created by Los Angeles' Rhachel Shaw as her take on a Vieux Carré for a Speed Rack bartender's choice round; the combination of American whiskey, Palo Cortado Sherry, banana liqueur, and Peychaud's was one that worked amazingly well in the Zemurray, so I was enthused to try this recipe out. In the glass, the Vieux Pompier donated a lemon, caramel, banana, and anise bouquet to the senses. Next, caramel and grape notes on the sip strolled into rye, apple, dried fruit, banana, and anise spice flavors on the swallow.