monkey bush

1 1/2 oz Monkey Shoulder Scotch
1/2 oz Lemon Juice
1/2 oz Demerara Syrup

Shake with ice. Add ~1/4 oz Massenez Crème de Mure to the bottom of a rocks glass, fill with crushed ice, and gently strain in the drink. Top with 2 dash Peychaud's Bitters and add straws.
After the Pinky Ring, I asked bartender Tyler Wang for the Monkey Bush appearing on the cocktail menu. Tyler described it as Bramble-like, except that the liqueur was not drizzled over the top but placed on the bottom à la a Sunrise from the start. Once assembled, the garnish of Peychaud's Bitters offered up an anise-laden nose. The sip was either citrus and malt forward or blackberry with crisp citrus depending on the height of the straw. Finally, the drink ended with a smoky swallow.