- 1 ½ ounces Islay scotch (Laphroaig or Lagavulin)
- ½ ounce amaretto
- 1 dropper Crude "Rizzo" or "Big Bear" bitters
In rocks glass with a few ice cubes, stir scotch and amaretto for 10-15 seconds. Add bitters and garnish with a boozy cherry. For a “lighter” drink, use Rizzo bitters; for a “darker” drink use Big Bear bitters.