From our Jan/Feb 2018 issue. Recipe by Jarmel Doss.
- 1 ½ oz. Gentlemen’s Jack
- ½ oz. The Peat Monster Malt Scotch Whiskey
- ½ oz. Smith & Cross Rum
- ½ oz. petit shrub
- ½ oz. Tempus Fugit Crème de Cacao
- ½ oz. Pineapple Demerara
- 2 drops saline
- Stir all ingredients in a mixing glass. Add one barspoon of lemon juice to a glass with one large ice cube. Pour cocktail over ice and top with four drops of dill tincture.