Magic Eight Ball

• 1 1/2 ounces blended Scotch, preferably Monkey Shoulder
• 3/4 ounce Punt e Mes (spicy, orange-accented sweet vermouth)
• 1/2 ounce Roasted Cocoa Nib Ramazzotti (see Note)
• 1 teaspoon single-malt Islay Scotch, such as Laphroaig 10-year
• Dash of Angostura bitters
• Ice
• 1 lemon twist, for garnish

1. In a mixing glass, combine all of the ingredients except the ice and twist.
2. Fill the glass with ice, stir well and strain into a chilled coupe.
3. Pinch the twist over the drink and garnish.

scotch, e mes, nib ramazzotti, singlemalt, bitters, lemon

Taken from www.foodandwine.com/recipes/magic-eight-ball (may not work)