1 1/4 oz Cocchi Vermouth di Torino (Alessio Sweet Vermouth)
3/4 oz El Dorado 12 Year Rum
1/2 oz Art in the Age Root Liqueur
5 drop Bittermens Mole Bitters
Stir with ice, strain into a coupe glass, and garnish with 5 drops Laphroaig Scotch.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nlirZ4xynOWhaV8PN66fnwfN9QIp1mzKtp_TIVv3niEVjEuEy7Q-Lb_h-sl7sr7P4_z15-_lBMTMS8y0jMbRlT-ufS2S3Ai_4cAtpOBh70eHyWkSOKKjItVVILhM0mq9XpB82Wb7AxTi/s320/rootdown2535.jpg)
For my post-work shift treat two Saturday nights ago, I turned to Brad Parsons'
Amaro for an answer. There, I was able to narrow it down to a recipe by Charlie Schott called Root Down that he created at Chicago's Parson's Chicken & Fish. Once mixed, Root Down greeted the senses with birch and peat smoke aromas. Next, a grape and caramel sip gave way to rum, root beer, and mint flavors.
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