1 1⁄2 oz Islands Scotch, Talisker (Storm)
1⁄2 oz Cynar 70
1⁄2 oz Amaro Meletti
1⁄2 oz Crème de Cacao, Tempus Fugit
3⁄4 oz Egg white
1 oz Stout (Chocolate stout, I use Young's Double Chocolate)

Dry shake all ingredients (make sure to keep a really tight seal when shaking due to the beer), shake with ice and strain into a chilled cocktail coupe. Optionally garnish with dark chocolate gratings or a pinch of dark cocoa powder


A good sub for the Talisker Storm is either Bowmore 12 Year or 1 oz Laphroaig 10 Year + .5 oz Monkey Shoulder (or other quality blend). If you want to amp up the peat, use all Laphroaig. Using standard Cynar will result in a slightly sweeter, less bitter drink.

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