Very solid as is, and quite aptly named. I also made a variation with coconut‐ and cocoa nib-infused Smith and Cross, homemade rum-based cacao liqueur, and 1/4 Oz of Giffard Piment d'Espelette in place of the Toffee. I switched the bitters to smoked cinnamon too. A pretty different drink in the end, but quite rich and decadent.

Looking at the ingredients, one might think, "that sound delicious". The truth is that it's dark liquid richness. Sweet, yes, but with enough complexity of flavours that it really sparks your tastebuds. Perfect for after dinner, and if you had just a small scoop of rum-raisin ice cream, you'd swear you saw paradise. ;-)