Inspired by this video by Jamie Boudreau, I have been experimenting. This is the best and most delicious result (my ingredients in parentheses):
3/4oz bourbon (Jim Beam Black)
3/4oz applejack (Laird’s – is there another kind?)
3/4oz sweet vermouth (Martini & Rossi)
1/4oz peach amaretto (see Sept./Oct. 2010 issue of Imbibe)
2 dashes Regan’s Orange Bitters No. 6
1 dash Angostura Bitters
Combine ingredients in a mixing glass. Stir with ice until very cold. Strain into a chilled cocktail glass. Garnish with a twist of orange peel.
If this seems to vary from Mr. Boudreau’s formula, it is because I split the spirit into two equal parts. Just bourbon didn’t quite work, nor did just applejack. The blend of the two is a happy medium. Also, you don’t want a high proof whiskey here as it will unbalance the drink. I find Old Overholt rye works just as well.
[Note: I’m sorry there is no photo. Though like most everything I make, this is a brown drink with some citrus oil on the surface.]