El Abuelo

Prepare the spiced brown nectar first: lightly toast one Mexican cinnamon stick, four whole allspice berries, and three cloves in a saucepan.

Add 16 oz water and steep for about ten minutes, then remove the spices.

Add one cup piloncillo and one cup dark brown sugar; heat until dissolved and bring to a boil.

Strain and cool the nectar before mixing the drink.

Combine the bourbon whiskey, amaro, spiced brown nectar, orange bitters, Angostura aromatic bitters, and saline solution in a mixing glass filled with ice. Stir the mixture gently.

Strain the mixture over a large ice cube into your chosen glass.

Garnish with a sprig of thyme and an orange swath to enhance the aroma and visual appeal.