Temporary name: Entering a World of Pain
My 'drink of shame' was the Black Russian. Normal times, in Australia, a Black Russian is topped up with Coke. Because it's not like a Black Russian is overly sweet at all. The Black Russian was my first cocktail. In sexing it up, I wanted to retain its basic attributes: the sweet kind-of-fake coffee liqueur flavour, a bit of that Coke taste without the additional of actual cola and that boozy kick. I wanted something more complex than the classic but still recognisable and, dare I say it, appealing to someone that likes a Black Russian (with Coke).
The split base came about when I did my first experiment. Rye by itself just tasted a little odd: the spiciness and bite of the 100 proof spirit pushed the drink off centre, like a Manhattan variation gone wrong. A split base of rye and cognac worked a lot better. I considered rum and genever as a base but figured the ... spiciness of rye and the vanilla-y, oak-y kick of some kind of brandy might work better.
0.75 oz rye, Rittenhouse
0.75 oz cognac
0.5 oz coffee liqueur, Ristretto
0.5 oz Ramazzotti
1 dash Xocolatl Mole bitters
Stir. Strain into an old fashioned glass over a large rock. Accept that this is still a sweet 'dessert' drink.