Instructions

Add all ingredients to mixing glass, top with ice and stir. Strain over fresh ice in a rocks glass.
Garnish with an orange twist.

Notes

Created for a Taza Chocolate contest to come up with cocktails using their new extract.

Cocktail summary

Created by

Ryan Lotz, Lineage Restaurant, Boston MA

Year

2010

Is the

author's original creation

Curator

Not yet rated

Average

3.5 stars

(4 ratings)

Cocktail Book

From other users

Made with mole bitters and the chilli is a bit overwhelming but bracingof a winter night. Rest of ingredients work really well for me. One to try again with real choc extract
Bravely substituted 1/2 oz Meletti + 5 ds Mole bitters. Would use 2 ds Mole bitters next time. Worth trying to find specified ingredients, probably. — ★★★

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Comments

I used a different fino and another, organic brand of chocolate bitters, otherwise all ingredients specified. It's tasty and interesting. There's something just a bit incongruous about the mix. The scent of orange and chocolate is delightful, however. 4/5.

Mahastew,

Taking a guess here, it's that the Fino is too dry for the other ingredients - it 'leans out" the rich Bourbon, and adds saline/vinyl notes that are what you're finding odd. If you have some, try a dry Oloroso, which should be more rich and woody to pair with the Bourbon.

Thanks,

Zachary

Wow, "saline" is a good call, I believe.

Thanks. I love Fino sherries - I mean, how can you not love a wine that grows in soil like this?

Zachary

Aztec Conquest