Mookie

I'm generally hesitant to pull out my sippin whisk(e)ys for cocktails but I made this with my Craigellachie 13 - one of my favorites - and this was phenomenal. Possibly my favorite Simon Difford original!

chocolate and Campari just work so well together. I used a hefty quarter oz of cacao which worked well for my palette

hard to go wrong with these ingredients but this is well crafted. will certainly revisit this one!

I can see how the rye might get lost for some, but I used Bulleit Rye (high rye) and St George Nola (which I think is on the dry side) and I thought it was decently balanced. next time I'll try a 2:1:1 ratio though since coffee did dominate a little bit