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Pulling back on the vermouth and liqueur makes way for the whiskey to shine, and the anise, clove and citrus characteristics from the few dashes of absinthe and Peychaud’s bitters to come through.

Allow to infuse for 48 hours. Strain out the leaves. Add bitters, pear brandy, lemon, honey, apple pisco, and iichiko to a small tin. Fill with ice and quick-hard shake. Strain over fresh ice and top ...