1 oz. Knob Creek rye whiskey
¾ oz. Drouin Coeur de Lion Calvados Selection
¼ oz. Braulio Amaro Alpino
½ oz. Toasted oat syrup*
½ oz. Lemon juice
2 dashes Angostura bitters
Tiny drizzle of blackstrap molasses (about 1/20th of an ounce)
Rosemary sprig, to garnish

Shake all ingredients vigorously with ice and strain over fresh ice into a rocks or Old Fashioned glass. Garnish with a smoked rosemary sprig.

*For Toasted oat syrup
(Yields about 75oz)
700 gm. Rolled oats
2000 gm. Sugar
2100 gm. Water

Preheat oven to 350F. Spread oats evenly on a large baking sheet and bake 20 minutes, shaking lightly halfway through. Combine sugar and water in large pot and heat on stove, stirring, until all sugar has dissolved. Add toasted oats and bring to a simmer. Simmer low, covered, for 10 minutes. Strain mixture through fine mesh or cheesecloth while hot. Label and store; use within one month.

Alex Schmaling, head bartender at Beacon Tavern in Chicago, created this recipe.