peat's dragon

1 oz Cutty Sark Prohibition Blended Scotch
1/2 oz Single Malt Scotch (Ardbeg 10 Year)
1/2 oz Lillet Blanc (Cocchi Americano)
1/2 oz Dolin Dry Vermouth (Noilly Prat)
1/2 oz Grand Marnier (Pierre Ferrand Dry Curaçao)
1/4 oz Black Pepper Tincture (3 Peppercorns, muddled)

Stir with ice and strain (double strain) into a coupe.After I posted about Clover Club's Peat's Dragon on Instagram, one of my friends mentioned another Peat's Dragon created at the Up & Up in Manhattan. I was able to track it down first to Difford's Guide which led me to an unadapted version from Cheers Magazine in 2016 that attributed it to bartender Matt Piacentini. I decided to utilized muddled black peppercorns which worked in drinks like the Fresa Catrina and Bee Sting instead of making a black pepper tincture. When I posted this version on Instagram, a friend commented, "Good timing - will make this to raise a toast to the late Peter Yarrow RIP" for Yarrow passed on January 7th of this year. Once mixed, this Peat's Dragon showcased a smoky Scotch and orange bouquet. Next, peach and pear notes on the sip slid into smoky Scotch, orange, and black pepper flavors on the swallow. Overall, the Ardbeg's peat notes and the black pepper complemented each other rather deliciously.