A warm weather riff on the flavors of the classic Rusty Nail translated for quenching one’s thirst on a dog day Friday in summer The blended scotch lends flavors of honey, cereal grain, and a whisper of peat that works nicely with the honeyed notes in the muddled pluot. Additions of chamomile-infused rye whiskey and Japanese grain whisky contribute complementary notes of vanilla, chamomile, and spicy grain while the lemon lightens and brightens the drink for summer and the bitters give notes of tartness, ginger, and a bit of the spice cabinet Muddle 3-4 slices of ripe pluot in .5 oz Simple Syrup (equal parts granulated sugar and water; stir until dissolved) Add 1 oz Blended Scotch (Compass Box Great King St Glasgow Blend is my favorite option, but feel free to use your favorite) .5 oz Japanese Grain Whisky (Nikka Coffey Grain) .5 oz Chamomile-Infused Old Overholt Rye Whiskey (Old Overholt has lighter, floral notes that work well with the chamomile; infuse 1/4 C chamomile per 750 mL bottle of rye (can scale down) for 90 minutes with occasional stirring before straining) .75 oz Fresh Lemon Juice 1 dash Bittercube Jamaican Bitters #1 1 dash Miracle Mile Ume Bitters Shake with ice and double strain into a chilled coupe. Garnish with a fan of sliced pluot