sea air on sunday

1 1/2 oz Johnnie Walker Black Scotch (1 1/4 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)
1/2 oz Amaro Montenegro
1/4 oz Domaine de Canton (Barrow's Intense Ginger Liqueur)
3/4 oz Lime Juice
1/4 oz Demerara Syrup

Shake with ice, strain into an old fashioned glass with ice, and garnish with candied ginger on a pick. Since I had half a lime left over from the night before, I looked through my collection sourced from online recipe flashcards and landed on the Sea Air on Sunday from The Butcher Chef in Toronto via a 2021 set. I was able to find a menu photo on GoogleMaps from around that time period, but most of the photos from that restaurant were of the food not drink. The recipe came across like a Penicillin with Amaro Montenegro and ginger liqueur for the honey and ginger syrups, respectively. Moreover, the concept made sense as a Penicillin riff for sea air has been romanticized historically as a cure-all during the 18th and 19th centuries. Indeed, Jane Austen wrote in Sanditon that sea air and bathing could cure "every disorder of the stomach, the lungs, or the blood." Once prepared, the Sea Air on Sunday misted the nose with a spray of ginger, peat smoke, and caramel orange aromas. Next, lime and a hint of caramel on the sip receded into smoky Scotch, clementine, and ginger flavors on the swallow.