In an old fashioned glass muddle together 1 half wheel of orange, 1 brandied cherry, 1/2 oz demerara syrup, and 3 dashes Chocolate bitters. Fill glass with ice, add 2.5 oz Cocoa Whiskey, lightly stir and serve.
Take 1/2 cup of raw cocoa nibs and add it to 2 cups of Whiskey, add 1″ piece of vanilla bean sliced open in a Mason jar and let it sit for 3 days to 3 weeks. Strain through a mesh sleeve removing cocoa and vanilla.
From Imbibe Magazine: Appropriately named after the term given to those who clandestinely sipped spirits throughout Prohibition, this cocktail, featured in Imbibe contributor Ted Haigh’s book, Vintage Spirits and Forgotten Cocktails, debuted in 1924 at Harry’s Bar in Paris.
Tools: mixing glass, strainer
Glass: cocktail
Garnish: lemon twist
Combine all ingredients with ice and shake. Strain into a chilled glass and garnish.
From Vintage Spirits and Forgotten Cocktails by Ted Haigh
Copyright © 2009–2012. All rights reserved.
RSS Feed. Another collection of goodies from the team at Hardhat Design and uses a take on Modern Clix.