Vera Lycaon

Ballantine's Finest, Tia Maria and Angostura cocoa bitters, along with what little syrup stuck to my bar spoon after lifting the cherry out of the jar - earthy and fairly dry in a way that highlights the common ground between the scotch, coffee and chocolate, but with just enough sweetness to round them out. Lovely!

Oh, this one's good - muddling your cardamom pods well is key however, make sure to crush them open (depending on your muddler, you may have better luck using the handle side like I did). Used Havana Club 3 Years instead of my El Dorado 3 by accident and added a dash of Peychaud's to stand in for the daiquiri bitters, need to try with the other rum soon.

So simple, and yet lovely. Desserty, but not at all cloying. Truly a forgotten classic.

Didn't nix the sugar syrup, did add two dashes of cocoa bitters per people's tips here. Scotch, lime and chocolate make for odd bedfellows - but it works, and I like it.