RED FLANNEL SCARF INGREDIENTS:

1.5 oz Knob Creek Rye Whiskey

.5 oz Grahams 10 year Aged Tawny Port

.5 oz Islay Scotch (Ardbeg 10 year)

.125 oz Illy Espresso or Luxardo Espresso Liqueur

2 dashes Black Walnut Bitters

INSTRUCTIONS:

Add all ingredients into a mixing glass with ice and stir. Strain into a rocks glass and serve over a king ice cube. Garnish with a dark chocolate and pink peppercorn half rim.

MISE-EN-PLACE: DARK CHOCOLATE/PINK PEPPERCORN RIM

Melt some dark chocolate (min. 65% cacao) in a bain marie. Crush some pink peppercorns with a mortar and pestle. Dip the exterior of your glass in the melted chocolate, halfway round the glass. Dip the chocolate-rimmed glass into the crushed peppercorns. Tip: The effect is best achieved when the rim is allowed to set. Once rimmed, resting the glass on its side, rim side up, in the fridge or freezer for 20-30 seconds will help. This can easily be done in advance of service, or simply while mixing the cocktail itself.

By combining spicy, malty whisky notes with just enough port to bring levity, this rich and dark sipper is a perfect after-dinner digestif. The cocktail is enjoyed with the dark chocolate/pink peppercorn rim served outwards so the nose may enjoy the aromas but not complicate the drinking experience (the bold imbiber may of course enjoy a sweet and spicy nibble as well).

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