devil inside

1 1/2 oz Rittenhouse Bonded Rye
1/2 oz Bruichladdich Port Charlotte Scotch (Caol Ila 12 Year)
2 dash Vieux Pontarlier Absinthe (1 scant bsp Kübler)
1 tsp Demerara Syrup (1/4+ oz)
2 dash Peychaud's Bitters

Stir with ice, strain into a rocks glass pre-rinsed with Laphroaig 10 Year Scotch, and garnish with lemon oil from a twist.Two Mondays ago, I began flipping through the pages of the Death & Co. Cocktail Book, and there in the Sazerac variations section was Thomas Waugh's Devil Inside that he created in 2011. The Devil Inside split the base of rye whiskey with some smoky Scotch; moreover, instead of an absinthe rinse, the absinthe was included in the mix and the rinse was swapped for Laphraoig to intensify the aromatic peat accents. Once prepared, the Devil Inside met the nose with a lemon, medicinal peat, and hint of anise bouquet. Next, the whiskeys' malt filled the sip, and the swallow proffered rye's spice, the Scotch's smoke, and an herbal-anise finish.