Red Morning Light (Tonia Guffey-Stamper)

1 12 oz Scotch
12 oz Campari
12 oz Dry vermouth
12 oz Coffee liqueur
2 ds Bitters, Bittermens Xocolatl Mole
1 rinse Islay Scotch
1   Orange peel
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.
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1 Comment

applejack's picture

Made this with Monkey

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.