A flavorful after-dinner Manhattan riff with flavors of coffee and touches of chocolate, nuts, and baking spice to enjoy while talking amongst yourselves ☕️🥜🍫 The baking spice and subtle butterscotch notes in the reposado tequila work wonderfully with the sherry and honey notes in the aged Speyside scotch and the nutty notes of the sherry barrel-aged Spanish brandy to create a flavorful base that is accentuated by the coffee notes from the cold brew and coffee syrup, the bittersweet and subtle milk chocolate notes in Amaro Nardini. The bitters boost the coffee, baking spice, and toasted nut flavors elsewhere in the drink 1 oz Reposado Tequila (El Tesoro, Siembre Valles, Arette, etc) .5 oz Aged Speyside Single Malt Scotch (BenRiach 15, Macallan 12, etc; a blended malt like Great King St Glasgow can sub if no single malt is available) .5 oz Spanish Brandy (Cardenal Mendoza, Lustau, etc) .5 oz Amaro Nardini (Italian Amaro with medium bittersweet profile and subtle notes of milk chocolate) .25 oz Cold Brew Coffee .25 oz Coffee Syrup (equal volumes of cold brew coffee and unrefined sugar of choice; stir until dissolved) 1 dash Aromatic Bitters of choice (Angostura, Abbott’s, Bitter Truth Aromatic, etc) 1 dash walnut or pecan bitters (El Guapo, Miracle Mile both make nice pecan options; Fee Brothers make a walnut bitters) Stir with ice and strain into a chilled coupe. No garnish #nobigwhoop