'mary queen of scots' on Serious Eats
So named because it makes use of a liqueur from Italy, a Catholic nation; it's an intensely bitter drink of Black Grouse shaken with the artichoke liqueur, lemon, and a sparing splash of simple syrup
McCarthy affectionately refers to this one as the "Smoky Smoky," although by my count, you could tack on a few more iterations—smoky smoky smoky? Scotch and Fidencio mezcal blend with dark agave and orange and chocolate bitters, with a spritz of hyper-smoky Ardbeg 10-year, plus a mighty twist of flamed grapefruit.
Heather-infused vodka "picks up the heather notes of Scotch," with honey, lemon, and housemade lavender bitters; it's light and refreshing, a big twist of lemon on top keeping the brightness of citrus.
McCarthy's take on a Manhattan makes use of green chartreuse; "The Jacobeans always sided with the French, so my chartreuse drink is named for them." AnCnoc is stirred with Carpano Antica ("the more savory of the sweet vermouths"), a half-ounce of green chartreuse, and a good measure of ice.