nova scotia

1 1/2 oz Bourbon (2 oz Evan Williams Bonded)
1/3 oz Islay Scotch (>1/2 oz Laphroaig 10 Year)
1/4 oz Fernet Branca (1/3 oz)
1/4 oz Honey Syrup (1/3 oz)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist. Two Saturdays ago, I opened up The Madrusan Cocktail Companion and became enchanted with the Nova Scotia as a Toronto riff by Paul Hammond and Priscilla Leong now of The Flowing Bowl Cocktail Company in Melbourne, Australia. Overall, it reminded me of the rye-Speyside Scotch Toronto riff, All Bark, All Bite from the Violet Hour that I discovered in the Bartender's Manifesto two years ago. In the glass, the Nova Scotia approached the nose with a lemon, floral, and peat smoke bouquet. Next, honey and malt notes on the sip transitioned into smoky whiskey flavors accented with bitter minty menthol on the swallow.