Death by Chocolate

1 1⁄2 oz Islands Scotch, Talisker (Storm)
1⁄2 oz Cynar 70
1⁄2 oz Amaro Meletti
1⁄2 oz Crème de Cacao, Tempus Fugit
3⁄4 oz Egg white
1 oz Stout (Chocolate stout, I use Young's Double Chocolate)
3 ds Bitters, Scrappy's Chocolate
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Dry shake all ingredients (make sure to keep a really tight seal when shaking due to the beer), shake with ice and strain into a chilled cocktail coupe. Optionally garnish with dark chocolate gratings or a pinch of dark cocoa powder

Notes

A good sub for the Talisker Storm is either Bowmore 12 Year or 1 oz Laphroaig 10 Year + .5 oz Monkey Shoulder (or other quality blend). If you want to amp up the peat, use all Laphroaig. Using standard Cynar will result in a slightly sweeter, less bitter drink.

Cocktail summary
Year
2015
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(1 rating)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Hooker Cocktail — Bourbon, Beer, Averna, Scotch, Bitters, Chocolate bitters, Orange juice, Simple syrup
  • Last Pontoon — Cognac, India Pale Ale, Virgin Islands Rum, Mezcal, Pedro Ximénez Sherry, Orgeat, Grapefruit peel
  • Bernard Black — Stout, Bourbon, Averna, Pedro Ximénez Sherry, Triple sec, Aztec Chocolate bitters, Orange
  • new in fashion — Bourbon, Averna, Cherry lambic beer, Sugar, Orange
  • Black Diamond (PDT) — Japanese Whisky, Bonal Gentiane Quina, Porter beer, Cassis, Black pepper, Blackberry
  • Choke Let Malt — Scotch, Cynar, Pale Ale, Bitters
  • Mezcali Fix — Mezcal, India Pale Ale, Pineapple syrup, Passion fruit puree
  • Spruce Moose — Spruce Beer, Rye, Fernet Branca, Bitters, Lime
Comments