A potent Old Fashioned variation from Sother Teague of NYC’s excellent Amor y Amargo that balances bitter/sweet, smoky/herbal The dark and bittersweet amaro Cynar is balanced by the saffron and honey sweetness of the Benedictine liqueur which both work well with the fruit and toffee notes in the aged armagnac. The spritz of Islay scotch adds a nice smoky aroma that makes the drink an excellent choice as the weather cools during Fall .5 oz Armagnac (feel free to choose your favorite, I enjoy Chateau de Pellehaut, but many other good bottles imported by Charles Neal and others) .5 oz Cynar (bittersweet Italian amaro) .5 oz Benedictine (French liqueur with herbal, honey/saffron flavors) 1 dash Peychaud’s or Bitter Truth Creole Bitters Stir with ice and strain into a chilled double rocks glass. Spritz the top with peated Islay scotch from an atomizer (can also rinse the chilled glass with .25 oz of Scotch before dumping (into another container for later consumption) but the spritz technique is definitely easier/uses less