Magic Eight Ball

Jeremy Oertel makes this nightcap super-chocolaty but not too sweet by steeping cocoa nibs in bittersweet Ramazzotti amaro. "Ramazzotti is cool. It's got these dark Coca-Cola and vanilla flavors in it," he says.

Slideshow: Scotch Whiskey Cocktail Recipes

Recipe from Food & Wine Cocktails 2015
  • Total Time:
  • Servings: Makes 1
  • Time(Other): plus infusing the amaro overnight
KEY: Whiskey, Cocktails, Cocktail Party, Fast

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  • 1 1/2 ounces blended Scotch, preferably Monkey Shoulder
  • 3/4 ounce Punt e Mes (spicy, orange-accented sweet vermouth)
  • 1/2 ounce Roasted Cocoa Nib Ramazzotti (see Note)
  • 1 teaspoon single-malt Islay Scotch, such as Laphroaig 10-year
  • Dash of Angostura bitters
  • Ice
  • 1 lemon twist, for garnish

How to make this recipe

  1. In a mixing glass, combine all of the ingredients except the ice and twist. Fill the glass with ice, stir well and strain into a chilled coupe. Pinch the twist over the drink and garnish.


Roasted Cocoa Nib Ramazzotti: In a small skillet, toast 2 tablespoons cocoa nibs over low heat, stirring, until fragrant, 5 minutes. Transfer to a small bowl with 4 ounces Ramazzotti amaro. Cover and refrigerate overnight. Strain the infused amaro into a jar and refrigerate for up to 1 month. Makes about 4 ounces.

Contributed By Photo Lucas Allen

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