It's hellishly cold here, and that means cocktails are in order to warm the bones. Scotch is always an appropriate choice in such matters. I'm sorry that this one is so brand-specific but I can't imagine this combination working quite any other way.
2 oz Great King Street Artist's Blend scotch (good, good stuff, very mellow)
1/4 oz squash-sage syrup (roasted squash with fresh sage and brown sugar; tastes like Thanksgiving)
1/4 oz sweet vermouth (I used Dolin)
1/4 oz homemade apple bitters (yeah, sorry; I used the apple bitters recipe from Brad Parsons' Bitters book, which I will no doubt be experimenting with further)
1 dash Bitter Truth Jerry Thomas' Own Decanter bitters (yum)
1 dash Bitter Truth Celery Bitters (also yum, easily the best celery bitters on the market)
Stir and strain over a large cube in an old-fashioned glass. Do not let garnish cloud your judgment.