1 cup demerara sugar
½ cup water
Dash Angostura Bitters
1 teaspoon rich demerara syrup
¼ ounce scotch, preferably Laphroaig 10-Year Islay Scotch
¾ ounce bourbon, preferably Buffalo Trace Bourbon
1½ ounce apple brandy, preferably Laird's Bonded Apple Brandy
1. Make the demerara syrup: In a large pot set over high heat, combine the demerara sugar and water and heat, stirring occasionally until dissolved. Set aside to cool and store in the refrigerator.
2. Make the cocktail: In a mixing glass, combine the bitters, 1 teaspoon of the reserved demerara syrup, Scotch, bourbon and apple brandy. Stir the ingredients. Pour into a rocks glass filled with ice. Serve.