Laphroig 10-year single malt Scotch whisky
1 dash peach bitters
2 ounces Rittenhouse rye whisky
¾ ounce Carpano Antica sweet vermouth
½ ounce Noilly Pratt dry vermouth
2 dashes Peychaud's bitters
1 lemon pigtail twist
Rinse a coupe with the Laphroig and the peach bitters. Stir the rye, Carpano Antica, Noilly Pratt, and Peychaud’s bitters with ice. Strain and serve up. Garnish with a lemon pigtail twist. This drink should taste like a pulled pork sandwich but made with booze.