A decadent after-dinner Old Fashioned riff that plays off of the flavor of s’mores The addition of High West’s Campfire whiskey (a blend of bourbon, rye, and Islay scotch) adds some smoke and spice to the honey, malt, and subtle peat in the blended scotch. Meanwhile, an Imperial Stout reduction/syrup(from a dessert stout inspired by s’mores) rounds out the edges of the drink while boosting the graham cracker/marshmallow/chocolate notes and the Chocolate Mole bitters add a hint of spice while tying everything together 1.5 oz Blended Scotch (Compass Box Great King St Glasgow has a nice, subtle peat note and great flavor) .5 oz High West Campfire Whiskey (blend of bourbon, rye, Islay scotch) .25 oz Imperial Stout Syrup (Take 2 oz dessert-inspired Stout such as Highwater’s Campfire/Tioga-Sequoia’s Get S’more/etc and add to pot on medium-high heat until volume has reduced by half (3-5 minutes); back heat down to low and add equal volume of granulated sugar and stir until dissolved; allow to cool) 2 dashes Chocolate Mole Bitters (Bittermens, Scrappy’s, etc) Stir with ice and strain into a chilled coupe. Garnish with an orange twist