1⁄2 oz Mezcal, Sombra
1⁄2 oz Islands Scotch, Talisker (Storm)
1⁄2 oz Demerara Rum, El Dorado 8 (optional: espresso infused)
3⁄4 oz Cynar
3⁄4 oz Coffee liqueur, Bittermens New Orleans Coffee

Stir, strain into either a coupe, up, or an old fashioned glass with a large cube/sphere. Garnish with a lemon peel, expressed, if you like a lemon peel with your espresso (I don't).


For the Islay scotch, if you want a slightly less "ashy" taste (simulating the "cigarettes"), use Bowmore 12 Year; for more, use Laphroaig 10 Year. If not using the very bitter Bittermens New Orleans coffee liqueur, I would suggest using a quality coffee liqueur, infusing the rum with whole espresso beans (a few ounces infused in a 750ml bottle for 24 hours or more), and adding a dash of either mole or coffee bitters.


While there are other fine cocktails with a similar name, I was looking to create something that amped up the smoke and bitterness factor.

Cocktail summary
Is the
author's original creation
Not yet rated
4.5 stars
(18 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
jensck commented on 6/03/2017:

Very good, but it came off as a whole lot of coffee and not much cigarette for me, even with Laphroaig. Using Talisker Storm as written + ¼ oz Ardbeg 10 solved it nicely! It's a solid base formula regardless, I'm looking forward to more experiments with the drink.

Oh, wow. This is the cocktail that the name deserves. Used Vida and Laphroaig 10, everything else exactly to spec. The Cynar almost completely disappears in a way that I'm not sure I've ever experienced – it always makes itself known. It's clearly contributing in the background here, though, helping bridge the bold ingredients. Will add mole bitters next time, but it's fantastic as-is.

Fantastic drink, tastes as advertised. I also tried it with 1/2 Cynar and 1 oz Coffee and that was also very nice and satisfied the less adventurous in the group.