I used Laphroaig QC, Monkey Shoulder, and Cinzano 1757.
I started with a quarter ounce of Islay, yeah it felt a bit mild, so I upped it to a 1/3oz of an ounce.
I also forgot to shake and ended up stirring instead—but turned out it’s not that unexciting because I can taste every ingredient’s flavors.

A fine but unremarkable drink, somewhat lacking in complexity for me. I also made a version with semi-sweet mead instead of dry vermouth and a few dashes of ginger bitters, which I enjoyed significantly more, and I tried to literally spice things up by using hot honey, which maybe learn from my mistakes and just don't.

This is wonderful. The whisky flavour is predominate but the honey enhances the whisky. Reminds me of the whisky cocktails I have had in Scotland when visiting my family. Thank you for giving me taste memories of prior trips to Scotland.

This is ok but not especially exciting, just a sweeter finish to the whisky.