Put the Fall-Infused Rye Whiskey, sherry and orange liqueur into a mixing glass, add large ice and stir thoroughly. Strain into a glass, garnish with an orange peel and serve.
Stud the orange with the cloves in a decorative pattern. Put the clove-studded orange, cinnamon and whiskey in a deep container so the whiskey fully covers the orange and cinnamon. Infuse at room temperature, covered, for 12 to 24 hours. Strain before using.
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