To Damn Hot

This spiced brandy cocktail is perfect for cold nights. It is rich and satisfying to sip on. Asbach Uralt is a German brandy that has its own distinct flavor apart from French cognac. With aromatic bitters, sweet vermouth and cinnamon whiskey, it imitates an Old Fashioned or a Sazerac and yet remains wholly different.

MurLarkey cinnamon whiskey is definitely hot stuff. It puts Fireball to shame--and it is real whiskey. Use too much of it, though, and you can blow out your drink. The idea here is to coat the cinnamon whiskey in sweet rich flavors. I want to point out that I used Mt. Defiance sweet vermouth, made from apple brandy, herbs and spices, vidal blanc wine and brandy. This is a really special distillery and I recommend that Virginians check out this treasure in your back yard. For the cocktail, their superb sweet vermouth (ordinarily overly sweet for many drinks) is perfect for imparting an apple pie aspect to the brandy.

• 2 oz. brandy (Asbach Uralt used)
• 1/2 oz. cinnamon whiskey (MurLarkey used)
• 1 oz. sweet vermouth (Mt. Defiance used)
• 1 dash aromatic bitters (Hella used)

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled Old Fashioned glass.