This cocktail was created by Edmonton’s James Grant, and is featured on the list at The Black Lodge.

• Mist/rinse of peaty whisky
• 1 oz rosemary-infused gin (see note)
• 1 oz Scotch whisky
• 0.5 oz medium dry sherry
• 0.5 oz ginger syrup
• 0.5 oz lemon juice
• 2 dashes Angostura bitters

Rinse the glass with a smoky whisky such as Laphraoig Quarter Cask (alternatively, you can use an atomizer and spray the whisky over the surface of the drink when it is finished). Shake all ingredients over ice and strain into an ice-filled rocks glass. Garnish with lemon twist. Serves 1.

Note: To make a rosemary-infused gin, add 3 to 5 rosemary sprigs to a bottle of London Dry style gin, such as Beefeater. Steep for 3 to 7 days, then remove the rosemary.