1 1/2 oz of rye
3/4 oz of Palo Cortado sherry (or dark sherry)
1/2 oz of ginger liqueur
1/4 oz of benedictine
1 dash of bitters
1 rinse of Islay Scotch (or whiskey)
1 twist of orange peel
Stir with ice and strain into a chilled, Laphroaig 10 rinsed coupe. Garnish with orange twist.