second sip

2 oz Compass Box Asyla Scotch (1 3/4 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)
1/2 oz Carpano Antica Sweet Vermouth (Cocchi)
1/2 oz Cockburn 20 Year Tawny Port (Sandeman Tawny)
1/4 oz Fernet Branca
2 dash Bittermens Mole Bitters

Stir with ice and strain into a cocktail coupe.
After Thanksgiving dinner, I was in the mood for a digestif cocktail, and I recalled that there was a Fernet Branca recipe on the Bittermens webpage. That drink was the Second Sip which reminded me a bit of an embittered Chancellor or a less floral Skyfall. The provided history was that Avery and Janet Glasser of the Bittermens challenged Brian Miller at Death & Co. to come up with a cocktail with Scotch, their bitters, and Fernet Branca, and this was the result. Once prepared, the Second Sip gave forth a peat smoke nose with hints of Fernet's menthol. Next, a rich grape sip from the vermouth and port led into a smoky whisky and bitter herbal swallow with a chocolate-menthol finish.