What do you get when you combine a high-quality Scotch with a cocoa liqueur and a robust port? A dark, complex and delicious cocktail. The Scotch is aged in three casks, which lends it a light and oaky sweetness. The liqueur, made from premium cocoa and vanilla beans, doesn’t actually contain cream — the “crème” in its name refers to the drink’s silky texture. A couple of dashes of bitters and the citrus rinds help ground this drink, and the chocolate raisins keep it exciting and fun.

Ingredients

2 oz. Auchentoshan Three Wood Single Malt Scotch Whisky

1/2 oz. Marie Brizard Crème de Cacao White liqueur

1/2 oz. Sandeman Porto Ruby

2 dashes of Australian Bitters Co. Aromatic Bitters

1 lemon peel

Zested orange peel and chocolate raisins for garnish

Method

Combine ingredients in a mixing glass filled with ice and stir. Strain over ice into a rocks glass containing a muddled lemon peel. Zest with orange peel and garnish with chocolate raisins.

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Cocktail created by Francesco Lafranconi, Executive Director of Mixology and Spirits Education at Southern Glazer's Wine and Spirits.