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
Average
4 stars
(7 ratings)
YieldsDrink
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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

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.

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

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