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