Smoke of Scotland

Serves
1 glass

from Mick Matricciano, “[This cocktail] was created by another Charleston barman, Joey Ryan (part owner of Xiao Bao Biscuit).”

2 ounces Scotch
(preferably Balvenie Double Wood)

1½ ounces fresh grapefruit juice

¾ ounce St-Germain elderflower liqueur

Combine ingredients in a cocktail shaker and serve over ice in a rocks glass.