The Fedora

Adapted by StarChefs.com
August 2011
Yield: 1 barrel

INGREDIENTS:

2½ bottles (750 milliliters each) Smith & Cross Jamaican rum
2½ bottles (750 milliliters each) Elijah Craig bourbon
3½ bottles (750 milliliters each) Laird's Applejack brandy
3 bottles (750 milliliters each) Combier orange liqueur
½ cup applewood chips
1 piece orange peel
1 piece lemon peel

METHOD:

Combine the rum, bourbon, brandy and orange liqueur and store in Tuthilltown Spirits 3-gallon whiskey barrel for 3 months.

Remove from the barrel and distribute the fedora into 750-milliliter bottles. Combine each bottle of Fedora with ½ cup applewood chips and seal. Store for 5 days then serve in an old-fashioned glass with a large ice cube, the orange peel and the lemon peel