golden dog

1 1/2 oz Talisker 10 Year Scotch (Caol Ila 12 Year)
1/2 oz Rothman & Winter Apricot Liqueur
1/2 oz Lillet Blanc or Bonal (Bonal)
1/2 oz Benedictine

Shake (no, it specifically says that stirring will not do here) and strain into a cocktail glass.

Two Fridays ago, I picked up Gary Regan's Annual Manual for Bartenders 2011 and looked for anything to glean after a few passes at it. One that stood out was the Golden Dog by Matt Piacentini then of Inoteca Liquori Bar in New York City and now of The Beagle. I had skipped over it the first time for the combination with Lillet did not catch my eye; however, when I read the text this time where it suggested, "If you want to make it a little richer, say on a cold night, substitute the Lillet with Bonal," the Golden Dog seemed rather appealing given Bonal's bitter complexity.
The peaty whisky aroma mingled with that of the apricot liqueur. The malt sip contained a fruit note from either the liqueur's apricot or the Bonal's grape. Next, the swallow showcased the Scotch, Bonal and Benedictine's herbal notes, and a bitter apricot finish. With the Bonal instead of Lillet in the mix, perhaps it was a little more of a brown dog, but overall quite good.