Four In Hand--In Coup (Death & Co. Recipe)

 

As cocktail trends come and go throughout the years, there are some recipes that will always find favor. Here's another simple recipe by Death & Co. that is more classic than trendy. This cocktail calls for Old Granddad-114 bourbon, another well priced product, but the overall experience comes across as a spiced rum drink with apple notes I gave it from Laird's applejack-86. The use of George Bowman's Caribbean rum makes for a very colonial-style cocktail, and one that has some staying power. 

A few quick tweaks I made with regards to the syrup: I did not pre-make syrup, I flavored my simples using spirits. For the cinnamon syrup I used MurLarkey cinnamon whiskey. It is an easy way to add a dash of intense cinnamon into your syrup. And while I could have soaked my cinnamon sticks I use for garnishes in hot syrup, with MurLarkey cinnamon, I didn't have to because they made this dry spirit for just this kind of occasion. It is so dry, in fact that you can use it for a cinnamon bitters. 

The vanilla syrup was also an easy correction, adding my vanilla infused vodka to the same simple syrup produced a rich vanilla note with little change to the balance of the drink.

Finally, I used Genepy instead of Green Chartreuse for that herbal lift that the cocktail relies on. Yes, a quarter ounce of Green Chartreuse will be a little more bitter, but it is not enough to affect the color or flavor in such a small proportion, and I'm willing to argue that any Alpine liqueur will do just fine.

• 3/4 oz. bourbon (Ancient Age used)
• 3/4 oz. Laird's apple brandy (Laird's applejack-86 used) 
• 1/4 oz. Smith & Cross rum (George Bowman used)
• 1/4 oz. Green Chartreuse (Genepy used)
• 1 tsp. cinnamon syrup
  
• 1 tsp. vanilla syrup
• orange twist garnish 

Combine all ingredients except garnishes in a mixing glass with ice. Stir and strain into a chilled rocks glass and twist the orange zest over it and use it for a garnish.