wildest redhead

1 1/2 oz Blended Scotch (Pig's Nose)
3/4 oz Lemon Juice
1/4 oz St. Elizabeth's Allspice Dram
1/2 oz 3:1 Honey Syrup (3/4 oz 1:1 Syrup)

Shake with ice and strain into a rocks glass containing a big ice cube. Drizzle 1/4 oz Cherry Heering over the ice cube.

Two Fridays ago for the cocktail hour, I suggested to Andrea a drink that I had spotted on the Hawthorne's Scotch section of the menu called the Wildest Redhead. The recipe was created by Meaghan Dorman, Hawthorne's Katie Emmerson's old co-worker back at Raines Law. Meaghan found an inspirational recipe called the Wild Redhead in Stan Jones' Complete Barguide and added Scotch, honey, and allspice dram to the simple cherry brandy and lemon juice Sour combination. Moreover, the cherry aspect was diminished and added almost as a garnish.
I was doubtful that the Cherry Heering would float, and when I reread the various recipes for the drink online, there was no indication that "top with Cherry Heering" meant to have a layering effect. The description I found of drizzling the liqueur over the ice cube was the best one (I initially gently drizzled it over the cube in order to attempt a layering effect). Once mixed, the Wildest Redhead proffered a Scotch and honey aroma. A floral and lemon sip shared a hint of cherry, and the swallow began with Scotch and honey flavors and ended with the dram's allspice notes. Overall, the Wildest Redhead reminded me of a cherry and allspice for ginger version of Sam Ross' Penicillin cocktail.