The problem is, I had only an ounce remaining of my dry vermouth, and no brandy. So I subbed bourbon for the brandy, still used equal measures of each (so an ounce) and bunged in a half ounce of lemon juice.
It's not bad. It's not very well balanced, but it's definitely drinkable. It's pretty understated and dry (not to mention weak, as there's less than a full shot of hard liquor in there) but the lemon juice and Peychaud's make it almost martini-like in its dryness. It's, oddly, almost British in its austerity, but there's a little tickle of spice in the back of the mouth from the bourbon. It's an interesting concoction. All that being said, it's still nowt more than a glorified Whiskey Sour. The addition of the Peychaud's and vermouth keep it from being too sweet, and make it interesting, is all.
I almost think I should start a little Blogspot thingy on all the various drinks I've tried over the years...could be interesting.