This holiday inspired dry variation on an Old Pal features Monkey Shoulder Scotch Whisky and Peychaud’s Aromatic Cocktail Bitters. The addition of the bitters adds depth to the otherwise dry vermouth and blended whisky.
1 oz Monkey Shoulder Scotch Whisky
1 oz Campari
1 oz Noilly Prat Extra Dry Vermouth
2 Dashes Peychaud’s Aromatic Cocktail Bitters
1 Jack Rudy Cocktail Cherry
Stir all ingredients with ice and strain into a chilled glass with 2-3 ice cubes. Garnish with a cherry.