the hundred pipers

2 oz Scotch (1 1/2 oz Famous Grouse + 1/2 oz Cutty Sark Prohibition)
1/2 oz Drambuie
1/2 oz Cocchi Americano
1 dash Absinthe (12 drop St. George)

Stir with ice, strain into a cocktail coupe, and garnish with a cherry.Two Fridays ago, I opened up the Bartender's Choice app and landed upon the Hundred Pipers by Michael Madrusan in 2012. What was described as something "inspired by a fleeting love affair with the Rusty Nail" reminded me of a classic called the Prince Edward (the link is for a tequila variation) of Scotch, Lillet, and Drambuie (2, 3/4, 1/4 oz, respectively, is my preferred recipe) but here with equal parts of Drambuie and Cocchi Americano plus a dash of absinthe. The name most likely refers to the Scottish song and jig attributed to Carolina Nairne circa 1850s based upon the Jacobite Rising of 1745. In the glass, the Hundred Pipers presented a peat smoke, honey, and anise bouquet to the nose. Next, a honey and orchard fruit sip marched towards Scotch, herbal, pear, and anise flavors on the swallow.