|1 1⁄2 fl oz||Speyside single malt Scotch whisky|
|1⁄2 fl oz||Benedictine D.O.M.|
|1⁄2 fl oz||Byrrh Grand Quinquina|
|3 dash||Angostura or other aromatic bitters|
His aperitif-style cocktail has subtle smoky peatiness with herbal complexity provided by Bénédictine and Byrrh.
Created in 2011 by Erik Lorincz at the Savoy's American Bar, London, England where this drink is 'smoked' into a decanter in front of the customer and served at the table.