Pig’s Nose, her choice of scotch, was right in keeping with the porcine theme. To add the chocolaty notes she sought, Khaund drew on creme de cacao and La Colombe’s Pure Black cold-pressed coffee, which she felt also complements the blood’s metallic taste. The drink’s fruity element came in the form of Combier Roi René Rouge cherry liqueur and—what else?—blood orange juice. To further accentuate the chocolaty coffee flavors, she used the Sicilian amaro Averna in place of sweet vermouth. Finally, she gave her serving vessel a pig’s blood rinse, pouring a bit of it into her chalice and rotating the glass to coat its interior.
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