IMPROVED BRANDY COCKTAIL - Iberian edition

1½ oz. Spanish brandy (Lustau Brandy de Jerez)
½ oz. aged rum (Smith & Cross)
¼ oz. ruby port (Noval Black)
¼ oz. Swedish Punsch (Kronan)
¾ teaspoon coffee syrup (made with BCRC)
1 dash Bogart’s bitters
Orange peel, for garnish
Combine all in a mixing glass. Fill three-quarters with ice and stir for 20 seconds. Strain into a small, stemmed cocktail or sherry glass. Garnish with an expressed orange twist.

IMPROVED WHISKEY COCKTAIL — Pennsylvania edition

1½ oz. rye (Old Overholt)
½ oz. unaged apple brandy (Laird’s)
¼ oz. Madeira (H&H Rainwater - medium dry)
¼ oz. apricot liqueur (Rothman & Winter)
¾ teaspoon brown sugar syrup
1 dash black walnut bitters (Fee Brothers)
Nutmeg, for garnish
Combine all in a mixing glass. Fill three-quarters with ice and stir for 20 seconds. Strain into a small, stemmed cocktail glass. Grate fresh nutmeg atop.