Act of Union. Named for the Act of Union (1707) that eliminated restrictions on trade between Scotland and the American colonies, resulting in a substantial increase of Scottish emigration to the West Indies. This drink is surprisingly delicious, rich and layered with island spice and peat smoke. The most colonial of American spirits, applejack, provides a solid foundation and the Barbados rum combined with lime- and clove-flecked falernum syrup adds a distinct Caribbean accent. The key here is the heavy rinse of Ardbeg Uigeadail, an overproof peated scotch whose aroma marries beautifully with the sharper spice and sweet notes of the base components. A very nice island-accented drink with an unexpectedly robust Scottish presence. Pretty damn good: 1.5 oz Laird’s bonded apple brandy, .75 oz Plantation 5-Year rum, .5 oz falernum syrup (B.G. Reynolds), .5 oz fresh lemon juice, 2 dashes Angostura bitters, shaken and double-strained into Ardbeg-rinsed coupe, lemon garnish.