Ingredients

1¼ parts ANGEL'S ENVY Bourbon Finished in Port Wine Barrels

½ part Royal Combier Grande Liqueur

½ part almond and fig infused maple syrup

healthy dash of Napa Valley Bitters: Toasted Oak Bitters

1¾ parts homemade spiced pear cider

Preparation

If served chilled: combine all ingredients into a mixing glass with ice and shake, then strain over a collins glass filled with ice. Garnish with an orange swath. If served hot: combine all ingredients except cider into a toddy glass, then fill with hot cider.   Almond & Fig Infused Maple Syrup: 2 cups of dried fig 1 cup of almonds 8 cups water 2 ½ cups of maple syrup Pour fig and almonds and 8 cups of water into a pot and cook on low heat for 30 minutes.. Add maple syrup. Cook on low for 1 minute and stir until blended thoroughly. Remove from heat. Strain with a cheese cloth into another pot and refrigerate.  Place into used wine bottles, cleaned with labels torn off.   Spiced Pear Cider: 8 cups of organic pear juice 2 1/2 table spoons of turbinado sugar 4 cinnamon sticks (2 ½ inches each) 7 all spice berries 5 cloves half of a medium sized ginger root cut up Combine ingredients into a medium sized pot and cook on medium heat for 8 minutes.  Then, let sit for 20 minutes with heat turned off, seeping.  Strain into empty wine bottles with a cheesecloth and chill.  Retrieve cinnamon sticks to reuse.