My approximation of this excellent cocktail from Edinburgh's famous Bramble bar. I highly recommend the butter washed scotch and look forward to further experimentation. The mouthfeel is incredible. I think this might be even better with homemade vanilla syrup and ginger jam.
1&1/2oz Butter-washed Monkey Shoulder Scotch
3/4oz Oloroso Sherry
1tsp vanilla syrup
2tsp ginger jam
2 dashes Peychauds bitters
*update: don't bother stirring just shake the hell out of it and double strain patiently. Trust me.
Add ginger jam, syrup and bitters to a mixing glass and muddle. Add all other ingredients and fill with ice. Stir until chilled and diluted and strain into a chilled coupe. No garnish.
For the Butter washed scotch I melted 2 oz of the best butter I could find and added it to a mason jar with 700ml Monkey Shoulder scotch. Shake regularly over a few hours then place in the freezer for four hours. (This part was not as effective as the bacon wash) skim off solids and double strain through a fine strainer and paper coffee filter.