1 oz Mezcal
1 oz Campari
1⁄2 oz Ramazzotti
1⁄2 oz Dry vermouth
1 twst Lemon peel

Stir, strain, garnish with Islay drops and twist.


Mole bitters work great. Laphroaig is original Islay, I used Ardbeg.

Cocktail summary
Posted by bza on 11/17/2011
Created by
Casey Robison, Barrio, Seattle
Is an
authentic recipe

Imbibe Jan/Feb 2011, p.37

4 stars
4 stars
(21 ratings)
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From other users
  • Found accidentally during unrelated search--sounds up my alley.
  • Plenty going on, chocolate, bitter, smoky. A winter cornucopia. — ★★★★
  • Nice use of Ramazotti to compliment the chocolate bitters. Does work best with Aztec Chocolate as the heat kicks it up a notch. — ★★★★
  • Scale back the chocolate bitters a bit. — ★★★
  • For sophisticated palates (smoke- and bitter-tolerant), this is a lovely drink with a nice finish. — ★★★★
  • Smoky but not overwhelming. Complex, viscous texture. An excellent way to return from a Cozumel vacation. — ★★★★
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  • Chinato e smoky — Islay Scotch, Chinato, Ramazzotti, Bitters, Peychaud's Bitters

Nice use of Ramazotti to compliment the chocolate. Works well with Fee Bros. Aztec Chocolate as the heat kicks it up a notch.

This is quite possibly my favorite modern cocktail creation. It has so many perfectly complementary flavors. It's like a great book or movie where every time I experience it, I can pick out something new that I enjoy.

@eSports Chaebol 

I randomly ran across this comment tonight and am so touched! I made this drink up years ago, but it's still one of my favorites. I'm so glad you enjoyed the recipe! Try supplementing the ramazotti with Luxardo Amaro Abano, it changes the drink in crazy ways, for the better, I think. Cheers!

I didn't think this drink could be improved upon. But I just subbed coffee-infused Campari for the uninflected amaro, and - well, I'd rate it 6 stars, now!