The Papillon, presumably named after “butterfly” in French and not the toy dog, is a fall favourite that comes to us from Sava’s in Ann Arbor. As it combines bourbon, black rum and a dash of scotch there are infinite variations one can explore.

• 1.5 oz. bourbon (Buffalo Trace)
• 0.5 oz. black rum (Barbancourt 8 Year)
• 0.5 oz. autumn syrup
• 0.25 oz. scotch (Glenmorangie)
• 3 bourbon-soaked raisins

Combine the bourbon, rum, syrup and scotch in a shaker with ice. Strain into a chilled coupe and carefully drop in 3 raisins.

Autumn Syrup:

1 part water and .75 parts maple syrup; simmer and stir until mixed; cool to room temperature then store in a sealed glass container for up to 2 weeks in the refrigerator.