40ml peated Scotch whisky (we recommend Laphroaig)
20ml amaretto
15ml amontillado sherry
2 dashes chocolate bitters
1 dash Angostura bitters
orange peel, to serve

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1.Add the ingredients to a cocktail glass over ice.
2.Stir to combine then strain into a cocktail glass and serve with orange peel.

Drinks by Alex Vowles / Photography Amber-Jayne Bain