After suggesting a scotch-based Boulevardier/Negroni variation in my last blended scotch review, I just had to try one. It took a couple tries, but this turned out very nicely.
1 1/2 oz Cutty Sark Prohibition Edition
1 oz Campari
1 oz sweet vermouth (Martini & Rossi)
1 dash orange curacao (Pierre Ferrand, always)
Stir and strain over a large ice cube; garnish with a wide swath of orange peel and top with a scant pinch of salt on top of the cube.
I'm departing with myself in requiring a garnish on this one, but you really must try it with the salt. I dunno what it is, exactly - the salt reinforces the slightly briny, peaty character of the scotch and keeps the dash of liqueur from making the drink too sweet. I may try a careful use of salt in other cocktails as well...