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Spirits of the Dead

Spirits of the Dead Le Loup cocktail

A bold sipper built on a base of scotch and Cognac.

Taking its name from the 1968 film, “Spirits of the Dead,” this potent cocktail blends a bold base of scotch and Cognac with aromatic amaro, Campari, and Bénédictine, as inspired by a grandfather’s liquor cabinet.


  • 1 oz. blended scotch whisky
  • 3/4 oz. VS cognac
  • 1/2 oz. Campari
  • 1/4 oz. coffee amaro (Le Loup uses J. Rieger Caffè Amaro, but Braulio, Averna, or Fernet-Branca will work)
  • 1/4 oz. Bénédictine
  • 1/4 oz. Islay scotch
  • absinthe, to rinse
  • lime twist
  • Tools:mixing glass, strainer
  • Glass:rocks
  • Garnish:pulled, twisted, then frozen salt water taffy (or simply a taffy on the side)


Add a dash of absinthe to a chilled rocks glass. Rinse the glass, then discard the excess. Add the first six ingredients to an ice-filled mixing glass and stir until combined. Strain into the prepared glass, expressing a lime twist over the top, then discard and garnish with the salt water taffy.

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