When coming up with ideas this month the one thing I was against was a chocolate cocktail a la the Chocotini. Why would you willingly drink that? I gag just thinking about it. It’s like poop…with alcohol.
So instead I decided that I should somehow infuse cacao nibs into a cocktail and work with that. What I ended up making was a drink that was a riff on a box of chocolates: the smell of chocolate, toasted almonds and spices all infused within some rye whiskey. (You can read more on that over at the Serious Drinks site.)
The infusion is quick so if you start it today you can actually make this for Valentine’s Day if you wanted. This would more than likely earn you some brownie points since it means you thought ahead of time.
Cacao Nib, Toasted Almond, and Spice Infused Rye
1/3 cup cacao nibs
1/2 teaspoon black pepper
5 allspice berries
1/4 cup sliced almonds, toasted
2 2â€ long cinnamon sticks
1/2 inch cube ginger, peeled and sliced
1-1/2 cups rye whiskey, such as Redemption Rye
In an airtight container, combine all ingredients and swirl to combine.Â Let sit for 2 days then fine strain into a clean airtight container (you may need to strain a second time). Let sit an additional day or two to mellow. Infusion is now ready to use and will last indefinitely (best flavor within one year though).
Now the cocktail:
1-3/4 ounce cacao nib infused rye
3/4 ounce Oloroso Sherry
1/2 freshly squeezed meyer lemon juice, from 1/2 lemon
bar spoon luxardo cherry syrup from jar of cherries
Fill a mixing glass 2/3 full with ice. Add infused rye, sherry, lemon juice, and syrup from the cherry jar. Stir until well chilled, about 25 seconds. Strain into a chilled cocktail glass. Garnish with cherry and serve.
The aroma from the infusion is intoxicating. Warm spices combined with a rich chocolate aroma followed by the nutty toasted almonds. And it gets better in the cocktail which is both bright and decadent. Let the drink sit for a minute after you’ve poured it, as that lets all the smells really open up as it looses it’s chill.