Well, I must say… part of the fun of all this is improvising when you need to. I hardly had the equipment to make this as is, but made it anyway. I used Laird’s 7 1/2 year apple brandy, Punt E Mes, and Thyme infused Cointreau (from Jeffrey Morgenthaler’s The Bar Book). It was fantastic and also a lovely use for the Thyme Cointreau that I always forget I have.