|1⁄2||oz||Islands Scotch, Talisker (Storm)|
|1⁄2||oz||Demerara Rum, El Dorado 8 (optional: espresso infused)|
|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.
- A Walk in the Clouds — Guatemalan rum, Cynar, Islands Scotch, Coffee liqueur, Bitters, Orange peel
- Santucci — Reposado Tequila, Sweet vermouth, Cynar, Mezcal, Cucumber
- Maloney No. 2 — Bourbon, Sweet vermouth, Cynar, Maraschino Liqueur, Orange peel
- Transatlantic Giant — Bourbon, Crème de Cacao, Sloe gin, Cynar, Rum, Bitters
- Mexican Radio — Reposado Tequila, Apricot liqueur, Cynar, Bitters
- Smoking Jacket — Blended Scotch, Sweet vermouth, Cynar, Orange bitters
- Chokehold — Bourbon, Cynar, Sweet vermouth, Elderflower liqueur, Orange bitters, Orange peel
- Autumn Evening — Bourbon, Ginger liqueur, Cynar, Orange bitters
- Oakenshield — Scotch, Walnut Liqueur, Cynar, Salt
- Rexford — Scotch, Cynar, Walnut Liqueur, Grapefruit bitters, Grapefruit peel