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Oakshade

2 oz Rye, Bulleit
1⁄2 oz Walnut Liqueur, Toschi
1⁄2 oz Averna
1⁄2 oz Sweet vermouth, Carpano Antica Formula
2 ds Chocolate bitters, Miracle Mile (chocolate-chili)
1 ds Bitters, Angostura
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Shake, up, garnish.

Cocktail summary
Created by
Oldfield’s Liquor Room, Culver City, California
Year
2011
Is an
authentic recipe
Reference

https://www.laweekly.com/oldfields-liquor-room-chocolate-cheese/

Curator
Not yet rated
User rating
4 stars
(7 ratings)
Yields Drink

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From other users
  • Decadent and rich. Drink by a fire. IMHO, much better than most 4★ drinks on this site. (Made with Skip Rock's Nocino and normal chocolate bitters.)
  • Try again with nocino.
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Comments
sevyryelsdorn commented on 5/07/2018:

The original recipe calls for walnut liqueur, specifically Toschi. I used Nocello in this as specified in this recipe, which is a walnut and hazelnut liqueur - the hazelnut was very dominant and did not make for a good drink. Should be changed from Nocello to Nocino to reflect a true walnut liqueur.

Zachary Pearson commented on 5/07/2018:

Curated this to conform to the cited article: Bulleit rye, Toschi walnut liqueur, MM Chocolate-chili bitters. Added date, simplified instructions. Thanks,  Zach

Craig E commented on 8/18/2022:

Curated to fix broken reference link. Though LA Weekly calls for shaking, it may make more sense to stir this as Cocktail Virgin suggests.