jacques & doris

1 1/4 oz Blended Scotch (Famous Grouse)
3/4 oz Laphroaig Scotch
3/8 oz Sirop JM (*)
4 dash Peychaud's Bitters
1 dash Lavender Bitters (Scrappy's)

Stir with ice, strain into an old fashioned glass pre-rinsed with Suze, and garnish with grapefruit oil from a twist.
(*) 2:1 Demerara syrup will work in a pinch.Two Sundays ago, I reached for Carey Jones' Brooklyn Bartender book and spotted the Jacques & Doris. This Sazerac riff was crafted by Tyler Caffall at Fort Defiance circa 2015; the presence of Suze reminded me of other Sazerac riffs such as the La Tour Eiffel and Goldenback but here it was in the rinse instead of acting as a sweetener. The Jacques & Doris began with a grapefruit oil, earthy-herbal gentian, and peat smoke aroma. Next, a malt-laden sip gave way to smoky Scotch, lavender, and anise flavors with hints of gentian from the rinse on the swallow.