laughter in the dark

1 oz Islay Scotch (Ardbeg 10 Year)
3/4 oz Cynar
1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)

Stir with ice, strain into a cocktail glass, and garnish with a cherry and lemon oil from a twist.Two Tuesdays ago, I was perusing the KindredCocktails database when I spotted the Laughter in the Dark by New York City bartender Rafa Garcia Febles. The combination reminded me of the Backwards Point and Drunk Uncle but with Pedro Ximenez sherry instead of vermouth. Once prepared, the Laughter in the Dark showcased a lemon, peat smoke, and raisin aroma. Next, dried fruit and caramel notes on the sip opened up into smoky Scotch, herbal, grape, and raisin flavors on the swallow.