locksmith

1 1/2 oz Rye Whiskey (3/4 oz Rittenhouse + 3/4 oz Old Overholt 86°)
1 oz Cocchi Americano
1/2 oz Islay Scotch (Ardbeg 10 Year)

Stir with ice, strain into a coupe glass, and garnish with a lemon twist. Two Wednesdays prior, I reached for my copy of The Madrusan Cocktail Companion book, and I landed on the Locksmith by Ingrid Archer and David Molyneux at The Everleigh in Melbourne circa 2018 in the book's Manhattan section. Scotch and either Lillet or Cocchi Americano seem to go rather well together in classics such as in the Prince Edward, and there is a very similar cocktail to the Locksmith in the NoMad Cocktail Book, the North Sea Oil, with aquavit instead of rye and a quarter of the Cocchi Americano swapped for orange liqueur. Once assembled, the Locksmith opened up the aroma with a lemon, peat smoke, and grapefruit bouquet. Next, white grape, orange, and malt notes on the sip unlocked rye, smoky Scotch, apricot, and grapefruit pith flavors on the swallow.