A delightful, nuanced Martinez riff from Daniel Zacharczuk of LA’s Walker Inn that expertly balances several complementary flavors The Scotch has a subtle peat flavor while also bringing notes of heather/honey/sherry which blends really well with the apricot flavor from the liqueur. Meanwhile, the rich, spicy New American Gin subs for the more traditional Old Tom gin and its flavors work well with both the scotch and the cola and vanilla notes in the Sweet Vermouth and the bittersweet, almost root-beer like notes of the Amaro 1 oz Scotch (Orkney distilled bottle like Highland Park 12 is great, if available, the Douglas Laing Rock Oyster Island Blend is also great) 1 oz Gin (spicier New American style bottles like Aviation, St George Botanivore, etc are probably best) .5 oz Sweet Vermouth (Carpano Antica is best here for its vanilla and spice notes, but Cocchi Torino can probably sub) .25 oz Apricot Liqueur (Giffard, Rothman & Winter, etc) .25 oz Ramazzotti (Italian Amaro with mild bitterness and some root beer like notes) Stir with ice and strain into a chilled coupe. Garnish with a single mint leaf that has been slapped between your palms to release aroma