red morning light

1 1/2 oz Scotch (Cutty Sark Prohibition)
1/2 oz Campari
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Coffee Liqueur (Kahlua)
2 dash Bittermens Mole Bitters

Stir with ice, strain into a double old fashioned glass with a large ice cube, spritz with smoky Scotch (several drops Laphroaig 10 Year), and garnish with an orange twist.
After getting home from work two Saturday nights ago, I spotted the bookmarked copy of the November/December 2019 Imbibe Magazine and opened up to the Red Morning Light. That recipe was crafted by Tonia Guffey-Stamper at The Kitchen at Atomic in Las Vegas; Tonia recently headed out to Vegas to open her own spot after honing her craft in such New York watering holes as Dram, Flatiron Lounge, and Lani Kai. Here, this Scotch Negroni reminded me of similar coffee-tinged ones like the Lodge Negroni, Lonnie Desoto, and Sailor's Negroni, so I figured that it would make a great way to wrap up the evening. Once prepared, the Red Morning Light donated an orange and peat smoke bouquet to the nose. Next, malt and roast notes on the sip rose to Scotch, coffee, and bitter orange flavors on the swallow with a chocolate finish.