91st division

2/3 Scotch (1 1/2 oz Pig's Nose)
1/3 Madeira (3/4 oz Blandy's Verdelho)
2 dash Dry Vermouth (1/2 oz Dolin)
1 dash Cointreau (1/4 oz)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass. I added an orange twist.

Two Saturdays ago, we began the cocktail hour with a drink from Pioneers of Mixing at Elite Bars: 1903-1933. While the book did not specify which 91st Division the recipe is named after, the most famous one was part of the U.S. Army and they smashed through three enemy lines in their first outing during World War I besides being heralded for their other campaigns. With Scotch and Madeira in this tribute, I was definitely game.
The orange twist's oils provided much of the drink's nose. A malt and grape sip gave way to a swallow that began with the Scotch and finished dry with orange peel and Madeira flavors. Indeed, the Madeira's smoky notes complemented those from the Scotch besides working in a vermouth-whiskey sort of like pairing.