Peter McCarthy

I used Johnnie Walker Black for this. I think the peatiness of the Scotch does a better job of balancing the citrus and sweetness (compared to Bourbon or Rye), while also adding a new layer of complexity... Certainly a nice drink for anyone who likes Scotch.

I forgot a word... I meant to say "... I'm *not* noticing any sort of barbecue sauce flavors."

I'm guessing your choice of whisky (and possibly cognac?) might determine if you get a "barbecue sauce vibe". I just made this with Camus VSOP Cognac & Laphroaig 10 Year, and I'm noticing any sort of barbecue sauce flavors.

This worked better with a more traditional Calvados...