Lately, there’s a tendency to pull the same books down off the shelves. I can see a variety of covers staring back but autopilot takes over and I just reach out for the familiar cover. However today I changed course and took the Bitters (A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas)
Two liquors, two bitters. A complete surprise. That’s what this drink is.
Here you need to use a very peaty scotch (read: super smoky/toasty). I had picked up a bottle of Peat Monster because it promised super peaty flavor, and delivered, and also I loved their label design (I can be a sucker for that, don’t judge). A lighter blend of Scotch isn’t going to cut it, unless it’s two crazy peated scotches and I’d love to hear about it ASAP! Otherwise the cocktail will be flat and too mellow and why waste the liquor.
2 oz. Peat Monster Blended Malt Scotch Whisky
1 oz. Cocchi Vermouth di Torino
2 Dashes of Angostura Bitters
2 Dashes of Fee Brothers Walnut Bitters (if your local shop doesn’t carry them, ask them nicely to or get them on Amazon Here
In a mixing glass 2/3 filled with ice, add all ingredients and stir to chill. Strain into a chilled cocktail glass or coupe. Find another synonym for chill.
The nose, wow, is all smoke with sweet chocolatey notes. The first sip will stop you in your tracks as you taste both savory and sweet. It’s like liquid candied bacon; that’s a good thing FYI. The bitters here are the key. While the black walnut plays off the sweet earthiness of the Cocchi, the Angostura softens the Peat Monster, creating a balancing act that tones the smoke just right. The cocktail has a wonderful mouthfeel with a hint of syrup. 
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