1 1/2 oz Slane Irish Whiskey
3/4 oz Cocchi Torino
3/4 oz Cynar
2 dashes AZ Lab Figgy Pudding Bitters (or chocolate bitters)
Add all ingredients to a mixing glass, add ice, and stir. Strain into a chilled cocktail glass and garnish with a flamed orange peel.
For an added complexity, batch this drink into a 750 ml bottle with Irish Breakfast tea as the dilution.
8 oz Slane Irish Whiskey
6 oz Irish Breakfast Tea (like Lyon’s)
4 oz Cocchi Torino
4 oz Cynar
1/4 oz Figgy Pudding Bitters
Add all ingredients together and pour into a 750 ml bottle. Seal and store in the refrigerator or freezer. When ready to serve pour 4 oz into a chilled cocktail glass and garnish with a flamed orange peel.
Recipe courtesy of Max Green (Blue Quarter & Amor y Amargo)