Graeme MacKay created this drink for the launch of Douglas Laing's Rock Oyster blended island scotch. Any maritime malt with that subtle hint of saltiness could be used instead. Old Pultney Navigator was one of my first thoughts for a substitution.
50ml Dulse seaweed infused Rock Oyster Scotch
25ml San Leon Manzanilla Sherry
3ml sugar syrup
Add all ingredients to an ice filled shaker and shake vigorously. Double strain into a chilled coupe and don't bother with a garnish.
For the seaweed infusion use 1tsp Dulse seaweed per 100ml whisky for no more than 24 hours and strain well.