While messing around with Rusty Nail, which I invariably find too sweet, I came up with this.
60 ml Lapsang Souchong infused scotch whisky
7.5 ml Drambuie
1 lemon twist
Build in an old fashioned glass. Stir and garnish with the lemon twist.
I infused 60 ml of Monkey Shoulder with a pinch of Lapsang Souchong for over an hour.
For my first attempt I used the Famous Grouse but Monkey Shoulder as a richer and rounder mouthfeel which stands better to the extra bitterness provided by the infusion.