Delicious and visually appealling - the Campari (and maybe the cherry brandy) combine to give it a distinctive, saturated red color. The backbone of the cocktail is the spicy rye, but IMO the cherry brandy (I use Luxardo), Campari and xocalatl bitters take turns leading the flavor - initally a bit of almond/nut from the cherry brandy, the bitters kick in to add even more dimension and breadth, and then the pleasant bitterness of the Campari takes you into the finish. Excellent and elegant!

Dominated by the scotch, but diluted enough to be very approachable. The coffee liqueur isn't apparent, but may be augmenting the smoke of the scotch. Not especially sweet, but not harsh or boozy at all - use of single cream keeps this light-bodied. A bit like a melted Scotch milkshake, if such a think existed.

Nice cocktail brings together two flavors - coffee and anise/black licorice - that aren't typically combined but work well here. The single cream and rum keep this from being heavy and cloying - it is in fact quite light-bodied. Flavor notes from the rum don't make it past the dominant anise and coffee (note - I used anisette, not Sambuca, and it was only 50 proof vs. the Sambuca at 76, so my drink may have been a bit more sweet and less boozy and spicy).

Nice golden color, clear - looks good in the glass. Boozy hot at the first sip, followed immediately with an overly complexe herbal/spicy assault on your tongue - I think the Strega notes (specifically the anise) stand out the most, but there is so much going on that it is excessive. Oh well.