1 1⁄2 oz Scotch
1⁄2 oz Campari
1⁄2 oz Dry vermouth
1⁄2 oz Coffee liqueur
1 rinse Islay Scotch

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with a few atomizer spritzes of Islay scotch and an expressed orange swath.

Cocktail summary
Created by
Tonia Guffey-Stamper, The Kitchen at Atomic, Las Vegas
Is an
authentic recipe
Not yet rated
3.5 stars
(3 ratings)
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Made this with Monkey Shoulder, Dolin Dry, St. George Coffee Liqueur & 16 drops Bittermens Xocolatl Mole bitters.  Nicely integrated and balanced, with no ingredient forcing itself to the front.  The St. George Coffee Liqueur is pretty dry by coffee liqueur standards, might try a blanc / bianco vermouth next time to add a touch more roundness and richness.  I would suggest a light stir count (maybe 30-40 revolutions); using a standard stir count (50-60) made for a slightly thin drink.