2 oz Rye, Bulleit
1⁄2 oz Walnut Liqueur, Toschi
1⁄2 oz Averna
2 ds Chocolate bitters, Miracle Mile (chocolate-chili)
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
Curator
Not yet rated
Average
4 stars
(5 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