El Nacional

1 oz Mezcal
1 oz Campari
12 oz Ramazzotti
12 oz Dry vermouth
3 ds Chocolate bitters
3 dr Islay Scotch
1 twst Lemon peel
Instructions
Stir, strain, garnish with Islay drops and twist.
Notes
Mole bitters work great. Laphroaig is original Islay, I used Ardbeg.
From other users
  • Smoky but not overwhelming. Complex, viscous texture. An excellent way to return from a Cozumel vacation. — ☆☆☆☆
  • For sophisticated palates (smoke- and bitter-tolerant), this is a lovely drink with a nice finish. — ☆☆☆☆
  • Scale back the chocolate bitters a bit. — ☆☆☆
  • Nice use of Ramazotti to compliment the chocolate bitters. Does work best with Aztec Chocolate as the heat kicks it up a notch. — ☆☆☆☆
  • Plenty going on, chocolate, bitter, smoky. A winter cornucopia. — ☆☆☆☆
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3 Comments

Nice use of Ramazotti to

Nice use of Ramazotti to compliment the chocolate. Works well with Fee Bros. Aztec Chocolate as the heat kicks it up a notch.

This is quite possibly my

This is quite possibly my favorite modern cocktail creation. It has so many perfectly complementary flavors. It's like a great book or movie where every time I experience it, I can pick out something new that I enjoy.

@eSports Chaebol 

@ 

I randomly ran across this comment tonight and am so touched! I made this drink up years ago, but it's still one of my favorites. I'm so glad you enjoyed the recipe! Try supplementing the ramazotti with Luxardo Amaro Abano, it changes the drink in crazy ways, for the better, I think. Cheers!