The original recipe has more lemon juice. I find that cutting back lets more of the spiced rum come forward

This cocktail should appear virtually clear in the glass with two distinct layers of haze appearing on top: the red from the Peychaud's bitters and a tinge of black from the RR coffee tincture. The aroma is smoky with a bright pop of orange oil and a deep, roasty note of dark-roast coffee.

Mezcal should be a moderately to heavily smoky one--although, nothing aggressively hot, nor overtly funky.

Other white amari are not necessarily going to provide the desired results in this cocktail.

The specific calls worked very well (Johnnie Walker Black and Cocchi di Torino) and I keep getting requests to make more of these from family members who are not typically keen on scotch--hence, the inclusion of "More" in the name, as well as it being a nod to the Moro.

This is the first year my Moro blood orange has produced, despite a record hot summer. The fruit is almost blackish purple inside (the photo taken under warm lighting truly doesn't do it justice.) The flavor is more muted in orange with a broader red raspberry that blends seamlessly with Cherry Heering and the cacao/raisin of the Cocchi.