Break out the Lagavulin 16 year old for this complex cocktail, created by Ryan Chetiyawardana of White Lyan and Dandelyn in London.
- 1¾ oz. Lagavulin 16 year old
- 1 egg
- 1 barspoon blackberry jam/jelly
- 1 barspoon yellow Chartreuse
- 1 barspoon sugar syrup
- 3 dashes Peychaud’s bitters
- Pinch salt and pepper
Add all ingredients to a shaker, and dry shake without ice. Add cubed ice and shake. Double strain into a chilled sherry glass. Add oil of one orange peel by squeezing over the glass.