cowboy killer

1 1/2 oz Blended Scotch (Famous Grouse)
1/2 oz Islay Scotch (Laphroaig 10 Year)
3/4 oz Punt e Mes
1/4 oz Luxardo Maraschino
2 dash Peychaud's Bitters

Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.Two Saturdays ago, bartender and bar owner Al Sotack posted a recipe for the Cowboy Killer that he just published in Epicurious. The drink was crafted by Colin Shearn in 2010 when Colin and Al were both working at the Franklin Mortgage and Investment Co. in Philadelphia. Colin crossed the Rob Roy with the Red Hook, and added Peychaud's Bitters to the mix. Al described how it was dubbed, "The Cowboy Killer's name is inspired; it tasted to its inventor like a Marlboro Red." On the nose, the Cowboy Killer shot forth with lemon oil, peat smoke, and cherry aromas. Next, a grape sip galloped into smoky whisky, bitter herbal, and cherry flavors on the swallow with a smoke and anise finish.