Bitter Chocolatier

a bitter chocolate laced version of the Boulevardier
1 1⁄2 oz Rye, Rittenhouse 100 (cacao infused)
1⁄2 oz Campari
1⁄2 oz Amaro, CH Distillery (or Cynar 70)
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Crème de Cacao, Tempus Fugit
3 ds Bitters, Scrappy's Chocolate
1 twst Orange peel
Instructions
Stir, strain into old fashioned glass with a large cube or sphere. Garnish with orange peel.
Notes
For the cacao infused rye whiskey, infuse a bottle of Rittenhouse 100 with 1/2 cup of cacao nibs for 72 hours.
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From other users
  • Subbed mezcal for the rye - also very good! — ☆☆☆☆☆
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2 Comments

Do you have a recommendation

Submitted by on

Do you have a recommendation for a more globally available amaro that CH Distillery is comparable to? 

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