Oakshade

Spicy, sweet, and nutty
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.
Like/dislike
Format
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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2 Comments

The original recipe calls for

Submitted by on

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's picture

Curated this to conform to

Submitted by on

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