First is Old Overholt Rye Whiskey, which obtains its chocolaty flavor from a 3 day infusion of Taza Cocoa Nibs. Second is a few dashes of Xocolatl Mole bitters from The Bitter Truth for that sweet and spicy touch. Unlike others this is not sweet, but nicely balanced will transform your thoughts of what chocolate can do in cocktails.
Prep Time: 4 minutes
Total Time: 4 minutes
Yield: 1 Cocktail
- Taza Cocoa Nib Infused Old Overholt Rye Whiskey
- Brandied cherry
- Orange slice
- Demerara syrup
- Bittermens Xocolatl Mole bitters
- In an old fashioned glass muddle together 1 half wheel of orange, 1 brandied cherry, .5 oz demerara syrup, and 3 dashes man's Xocolatl Mole bitters.
- Fill with ice, add 2.5 oz Taza Cocoa Nib infused Old Overholt, lightly stir and serve.
Recipe Courtesy: Joy Richard, The Franklin Café, Boston
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