2 1/4 oz of Islay Scotch (or whiskey)
3/4 oz of Pedro Ximenez sherry (or dark sherry)
1 rinse of absinthe
1 twist of lemon peel
Stir, strain, straight up, chilled coupe, express & discard
Serve in coupe glass.
Garnish with lemon zest twist discarded and olive on a stick.