This is Chris’s continually evolving Rebennack under a new name. Not sure why the change, but very tasty no matter what you call it, much like Dr. John himself. 

Delicious. The bartender from Arnaud Chris Hannah's flask concoction to go to the Krewe du Vieux Parade in New Orleans. I change Strega for Chartreuse, works fine too...

The Strega varies from a 1/4 oz here to 1/2 oz in Imbibe to 3/4 oz in Punch. I could see the higher Strega versions being better in flasks and the lower in chilled drinks.

https://imbibemagazine.com/recipe/night-tripper-from-jewel-of-the-south/

https://punchdrink.com/recipes/night-tripper/

Very nice, a clever Creole adjustment to the Black Manhattan recipe. The combo of the herbal Strega and Peychaud's provides a Sazarac-like twist to the Averna. The recipe is slightly odd with the 1.75 oz Bourbon summing to 2.75 oz of ingredients. I might suggest 2 oz Bourbon for simplicity and standard drink volumes. The other approach would be to double the Strega as the Imbibe recipe does, but that might drift toward too herbal (haven't tried it though...comments from those who have tried both?) And the Punch 3/4 oz Strega listing seems particularly heavy-handed in this respect--but it depends on what the mixer is after.

I was out of Maple Syrup so used simple syrup. It's a nice aperitif-style cocktail with a tiny less ABV than normal.

This 2016 recipe list has a less adapted recipe: https://read.dmtmag.com/i/633762-cheers-january-2016/27?

Calls for Cutty Sark Prohibition, Single Malt Scotch (not Speyside -- my guess is Islay), and 1/4 oz black pepper tincture. And attributed to Matt Piacentini.

Difford's altering of recipes strikes again. Unfortunately, the Cheers mag link is now giving the message: "The owner of this Flipbook is disabled". I think I was able to see your link when you originally posted it several weeks ago, and it confirmed what you said about the recipe. Additionally I found a 2015 description confirming much of this in https://www.nytimes.com/2015/08/12/dining/cocktails-on-the-fringe.html (I used the Wayback Machine to get around the paywall.) Another 2016 link https://www.boxesandbooze.com/cocktails/passing-cars provides the peppercorn tincture recipe. An Islay single malt makes the most sense to me considering the cocktail name has peat in it, although this final link says Talisker 10yr. For the blend I have been using the Cutty Sark Prohibition frequently after "discovering" it in your books & site for other cocktails. I will curate the cocktail to list the creator, update the year, and correct the Scotches involved to the original, plus provide the tincture info. I am also changing the reference link to your site since Difford's made some alterations.

Anyone have directions for preparing the popcorn-infused vermouth?

The instagram for the cocktail says "Vermouth infused with Pop Corn (Sous-Vide at room temperature for 24 hours)".

I've not had this drink, so am just guessing at a starting point... Put a handful of popcorn and 50 g of clarified butter per 250 mL of vermouth, vacuum-sealed (using either a chamber sealer and bag or the jar sealing attachment of a cheaper vacuum unit), left for a day, & double-strained. Possibly add salt.

I'm impatient, so would probably try rapid infusion via iSi instead & tweak ratios to personal taste (or taste memory for those who have had the drink).