rapscallion

2 1/4 oz Talisker 10 Year Scotch (2 oz Cutty Sark Prohibition + 1/4 oz Laphroaig 10 Year)
3/4 oz Lustau Pedro Ximenez Sherry (Oxford 1970)

Stir with ice, strain into a St. George absinthe-rinsed cocktail coupe, and garnish with lemon oil from a twist.

For the cocktail hour two Sundays ago, I decided to peruse the PDT Cocktail Book for a glossed over gem. There, I spotted the Rapscallion that was very different from the Rapscallion posted here years ago, but was akin to the absinthe version of the Bobby Burns with sherry instead of vermouth. The recipe was created by Adeline Shepherd and Craig Harper for one of the opening menus at the Ruby Bar in Copenhagen in 2007.
The Rapscallion donated a lemon oil aroma over anise and smoke notes to the nose. Next, raisiny grape on the sip shared an almost fig flavor, and the swallow showcased the smoky Scotches and raisiny sherry with an anise-tinged finish.