This recipe is cross-posted (with permission) from Flavor magazine.

1½ oz Catoctin Creek Organic Roundstone Rye
1 oz Drambuie
½ oz house-made orgeat (an old-school syrup made from almonds, sugar and rose water)
Lemon juice to taste
Splash of tonic

Shake first four ingredients and serve on the rocks in a Collins glass. Top with tonic and draw up.

Courtesy Zinc restaurant in Charlottesville, Virginia, and Flavor Magazine, photo courtesy Andrea Hubbell, and used with permission.