moving through kashmir

1 oz Famous Grouse Scotch
1 oz Cruzan Light Rum (Don Q Añejo)
1/8 oz Honey Syrup 3:1 (1/4 oz 1:1)
1 dash Angostura Bitters
1 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist. Two Mondays ago, I was scanning online recipe flashcards when I honed in on the Moving Through Kashmir from the Summer 2015 menu at The Rose in Jackson, Wyoming. Scotch-rum stirred drinks have dated back a century with the earliest that I have made being the dry Rob Roy riff, the Burlington, from Pioneers of Mixing at Elite Bars: 1903-1933, and the next oldest being the Quarter Deck #2 from Trader Vic's 1947 Bartender's Guide. The closest to this recipe though is Death & Co.'s I Againt I with somewhat more robust spirits and a different bitters in place of the Angostura here. For a name, this drink is most likely a reference to a line from the 1975 Led Zeppelin Song "Kashmir" about singer Robert Plant's 1973 drive through a desolate part of Southern Morocco. Once prepared, the Moving Throught Kashmir offered up lemon, honey, Scotch, and anise aromas. Next, honey and malt on the sip opened up into Scotch, rum, allspice, and anise flavors on the swallow.