all in

1 1/2 oz 100+ Proof Rye Whiskey (Rittenhouse)
3/4 oz Campari
3/4 oz Dry Vermouth
1/4 oz Crème de Cacao (Tempus Fugit)

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.

A few Sundays ago, I was lured in by Erick Castro's chocolate cocktail article in the May/June 2016 issue of Imbibe Magazine. The article's recipe that grabbed me was Natasha David's All In that she created at Nite Cap in Manhattan. As a chocolate Old Pal akin to Naren Young's Chocolate Negroni, it seemed rather tempting. Moreover, the combination with dry vermouth also reminded me of my pisco-based Stagecoach Mary.
The All In offered up a lemon oil nose over a chocolate-orange bouquet. Next, the sip provided a richness from the liqueurs that supplemented the malt from the whiskey, and the swallow countered and complemented the barrel notes of the rye with a bitter chocolate-orange combination.