1 oz Campari (Coffee Infused**)
1 oz Crème Yvette
1 oz Islay Scotch, Ardbeg 10
3 ds Bitters (Dashfire Ancient Chinese Secret)
1 twst Orange peel (as garnish)
Instructions
Stir with ice in a beaker and strain into a rocks glass with a large cube. Garnish with orange peel.
Notes
**Coffee infused Campari: Add 3 table spoons of coffee beans to 750ml of Campari and let sit for 24 hours shaking well as often as possible. Filter back in to bottle.
History
Always been a fan of Creme Yvette with Rye, then a friend of mine combined it with Ardbeg which introduced the smoke. Decided to then add Campari but wanted more so infused it with coffee and played with bitters until it was just right.
