on the beltline

1 1/2 oz Old Forester Bourbon (Old Grand-Dad Bonded)
1/2 oz Planteray Xaymaca Rum
1/4 oz Lustau Pedro Ximenez Sherry (El Maestro Sierra)
1 tsp Giffard Crème de Cacao (Bols)
1 dash Bitter End Moroccan Bitters (The Bitter Housewife Cardamom)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist. Note: no instructions were given, so this was my best guess.Two Sundays ago, I was perusing online recipe flashcard sets when I came across an interesting recipe from the Forth Club in Atlanta last year. The drink was On the Beltline with a split Bourbon-rum base sweetened by sherry and crème de cacao, and its name seemed to be a boxing reference for a low but legal blow until I learned that the Atlanta Beltline is a 22 mile former railway corridor around Atlanta that has helped to redevelop the city. After I mixed this up like an Old Fashioned, the On the Beltline bloomed with orange, raisin, and chocolate aromas. Next, grape and caramel notes on the sip flowed into Bourbon, funky rum, dried fruit, and chocolate flavors on the swallow.