Jersey Kilt
Stir, serve on the rocks in an old fashioned glass.
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.
Published on the Laird's website courtesy of Audrey Saunders of Pegu Club. Saunders attributes the cocktail to bartender Phil Ward.
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.
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.