1/2 oz Dry Sherry (Lustau Oloroso)
1/2 oz Scotch (Pig's Nose)
1 tsp Sugar (1/4 oz Simple Syrup)
1 dash Orange Bitters (Regan's)
Stir with ice and strain in a cocktail glass.
A few Mondays ago for the cocktail hour, I began to flip through my new acquisition of Trader Vic's Book of Food & Drink which I found at a rather affordable price at an antique shop. I decided to go easy with the rum and Scotch choice using Appleton and a blended whisky instead of the Smith & Cross Rum and Laphroaig 10 Year that I might have grabbed on another evening.