I have been enjoying following a chain of whisky-based drinks, and discovered this one in Richard Godwin’s peerless book, The Spirits. He features this in his The Stirred chapter, listing it as:
A dry aperitif that leaves you plenty to ponder
That sums this drink up really well. I have used some pretty strong-willed vermouths here: Carpano for the Italian, and Lillet for the French. Neither is trampled on by the whisky. The Peychaud’s bitters add a spicy, absinthe-type note which cuts through the other flavours, leaving you plenty, as Richard Godwin says, to ponder. A really good aperitif drink, or like here, a late night cocktail just to enjoy by itself.
Method:
25ml Scotch whisky (Whyte & Mackay here)
25ml French vermouth (Lillet here)
25ml Italian vermouth (Carpano ‘Antica Formula’ here)
Dash of Peychaud’s bitters
Stir over ice, then strain into a chilled cocktail glass. Garnish with orange zest, twisted over the surface to release the oils.
Ice & Bitters 