1 oz blended Scotch (I like Famous Grouse)
1/2 oz Cointreau
1/2 oz ruby Port
1/2 oz lemon juice
1/4 oz Benedictine
2 dashes orange bitters (I used Fee Bros. West Indian but Regan's would be just as good)
1) Mix all in a shaking tin.
2) Fill tin with ice.
3) Shake until your hands are numb.
4) Pour into a pre-chilled cocktail glass.
5) Garnish with a flamed orange peel (warm the peel with a flame to release the oils, rub it around the rim of the glass, then squeeze the peel so the oils spray through the flame and into the cocktail).
2 oz Bulleit bourbon
1 oz Berentzen Apfelkorn
1/8 oz Laphroaig 10-year scotch
2 dashes Angostura bitters
Combine all ingredients in a mixing glass filled with ice. Stir vigorously for 20-30 seconds. Strain into ice-filled rocks glass.