3/4 Oz Valdespino Inocente Fino sherry (I used Hidalgo fino)
3/4 Oz Lustau Dry Amontillado Los Arcos sherry (I used Valdespino Hartley & Gibson’s Amontillado)
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
1 thick piece lemon peel
Pour the Scotch into a coupe, gently turning it to coat the inside. Remove the Scotch (into mouth?), and set the glass in the freezer to chill.
Pour remaining liquid ingredients into mixing glass and stir with ice until outside of glass is cold. Strain into the prepared coupe. Squeeze the oil from the peel over the top of the glass and discard the peel.