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