from Death & Co

  • 1.5 ounces Apricot-Infused Famous Grouse Scotch Whisky
  • .75 ounce Blandy's 5-Year Malmsey Madeira
  • .5 teaspoon Rich Demerara Syrup
  • .5 teaspoon Vanilla Syrup
  • 1 dash House Peychaud's Bitters

Stir all the ingredients over ice, then strain into a coupe. No garnish.

TYSON BUHLER, 2013 Once I figured out that dried apricots, rather than fresh, made the best infusion, I built the drink around that, using madeira for most of the richness and sweetness, augmented by a bit of syrup.—TB