The Chancellor

• Ice
• 2 ounces single-malt Scotch
• 1/2 ounce ruby port
• 1/2 ounce dry vermouth
• Dash of Peychaud's bitters

1. Fill a pint glass with ice.
2. Add all of the remaining ingredients and stir well.
3. Strain the drink into a chilled coupe.

scotch, port, bitters

Taken from www.foodandwine.com/recipes/the-chancellor (may not work)