Jersey Kilt

1 oz Apple brandy, Lairds Bonded
1 oz Islay Scotch, Laphroaig
2 ds Peychaud's Bitters
Instructions

Stir, serve on the rocks in an old fashioned glass.

Notes

The recipe published on Laird's website doesn't specify the Scotch brand, but patrons of Pegu Club report that a smoky Islay Single Malt (Laphroaig) was typically used in this cocktail.

History

Published on the Laird's website courtesy of Audrey Saunders of Pegu Club. Saunders attributes the cocktail to bartender Phil Ward.

Cocktail summary
Posted by JesseB on
Created by
Phil Ward, Pegu Club, New York, NY (USA)
Is of
unknown authenticity
Reference

https://lairdandcompany.com/recipes/jersey-kilt/

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(2 ratings)
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Comments
yarm commented on 11/11/2024:

This has to be missing an ingredient like simple or Demerara syrup. Phil doesn't make unbalanced drinks like this. With 1/2 oz Benedictine, it'd be close to Schruff's End.

It certainly looks off and isn't something I would make as written. I wonder if the original called for the Peychaud's dashed onto a sugar cube and muddled in more of a throwback style? The image on their page is probably too light for Demerara syrup--looks about the color I would expect from Laphroaig and Laird's bonded with some Peychaud's, but the sweetener might have already been inadvertently lost before then.