“This cocktail has big chocolate and whisky flavor up front, with a good, crisp ending,” says Chris Ayabe, assistant manager at Péché in Austin, Texas, who created the recipe.
INGREDIENTS
- 1 ½ oz. Knob Creek Barrel Select bourbon
- 1 oz. Punt e Mes vermouth
- ½ oz. rich demerara syrup (2:1 demerara sugar to water)
- 3 dashes Scrappy’s Chocolate Bitters
- 1 egg yolk
- Garnish: orange twist
DIRECTIONS
Shake all ingredients with ice. Strain and serve in coupe glass with orange twist.
