Dundee to Islay

This week's TDN theme was Scotch, which while an ingredient dear to my heart, at first left me a bit disconcerted because I had used Scotch in several of my recent TDN drinks for other themes.  I persevered however, and this is what I came up with:

Dundee to Islay

• 1 oz Laphroaig 10
• 1 oz mezcal (Chichicapa Tobala, or sub more Islay)
• ½ oz Domaine de Canton
• ½ oz lime
• ¼ oz honey syrup
• 2 tsp Bonne Maman Orange Marmalade
• 1 dash Peychaud's
• pinch salt

stir or muddle everything without ice to dissolve marmalade, then shake&strain and garnish with flamed orange twist

A big component of this drink is obviously smoke, but there's other stuff going on to keep it from dominating too much, although it srely pushes to the forefront of the flavor profile.  You probably won't be able to pick out the Canton, but you'd miss it if it wasn't there (I did before I added it to the mix, anyway) but it adds a subtle spice and richness and bumps the sugar content a tad to balance the acid from the lime, as well as the marmalade which is more tart than sweet.  The salt makes the whole drink more round in flavor, and the Peychaud's not only gives a touch more bitterness and complexity, but brighten's the color of the drink as well.