Chocolate Boulevardier

Recipe from @t1m_kirkland

I saw Tim posted this, and asked him about infusing the Vermouth instead of the Campari, like i had done before. Tim told me he used about 200ml of vermouth to about 15-30ml of cacao nibs, let them infused for about a week.

So i did!

I’m always up for playing around making stuff, and like cooking, cocktail making is kind if the same. Its about experimenting, tweaking, tasting, adding more, or less. Occasionally making a complete mess and the end result is a discard.

But not this time.

I also guess the end result to infuse the Cacao with, would need to be considered, when selecting what vermouth you want to choose as well. I did Lillet Blanc for this particular experiment. So let’s see how it works out.

30ml Rye Whiskey- Lot 40 used
30ml Campari
30ml Cacao infused Sweet Vermouth
3 dashes Chocolate Bitters

Stir with ice for 15 seconds.
Serve over ice in a Rocks Glass, or your tupperware tumbler, if thats your choice.

An Orange Twist

Definitely more subtle than if you infuse the Campari. I used a white vermouth, if you can call Lillet a vermouth, and have another infusion going for the same drink, with a red Vermouth, to come. I will see how the differences work against each other. Nothing like a bit of experimentation, huh?

Still a really great drink, and thanks @t1m_kirkland for the excellent recommendation.
And our sky is blue. We just need some warmth to go with it.

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