COLD CACAO NIGHTS

To start out fall I thought I'd try and create a chocolate and bourbon cocktail. I've always enjoyed the flavor combination, so I thought I would try to work it into a drink. The heavier lemon portion actually helped carry through chocolate with the bourbon while preventing the drink from becoming cloying and over sweet.



For the drink:

-1 1/2 oz bourbon (Woodford Reserve Straight Bourbon)

-1/3 oz creme de cacao (Tempus Fugit)

-1/3 oz chile liqueur (Ancho Reyes)

-2/3 oz fresh lemon juice

-1/4 oz simple syrup

-1 dash brown butter tincture


Garnish:

Lemon peel

Chocolate


Glassware:

Coupe


Add the drink ingredients and ice to a cocktail shaker. Shake for 10 seconds and strain through a Hawthorne and fine mesh strainer into your glass. Garnish.


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