Recipe
- 2oz cacao nib infused Cognac
- .75oz Campari
- .5oz Bouvery chocolate liqueur
- 2 dashes Angostura bitters
- 1 dash Peychaud’s bitters
Stir all ingredients very well to ensure the thick chocolate liqueur integrates fully, then strain into a glass over a large cube of ice. Add a slice of orange (don’t skip!). Finish with a brandied cherry or two on top and a few flakes of Maldon salt (alternatively, just add some saline – aka salt dissolved in water – to the mix before stirring)
About
Well now, would you just look at that color!
This drink is rich, thick, and bitter. It may look like a guilty decadent dessert, but it’s actually beautifully boozy and was thoroughly enjoyable to my dry-leaning palate. If the Boulevardier were a rustic country boy, this is his wealthy, stocky, opulent cousin. It’s a bit clunkier, a bit sweeter, and mellow all around…yet still very much in the family. This is for the fella or gal who is perhaps a bit bitter-averse and not quite ready for a classic Boulevardier (much less a Negroni), yet is yearning to develop a growingly-multifaceted palate. Or any lover of chocolate and spirit-forward cocktails of course.
This Bouvery chocolate liqueur is absolutely unlike anything else I’ve ever had…the consistency is literally that of melted chocolate, yet it’s decadent without being a dessert. It does not scream chocolate bar, as it’s not ultra sweet despite looking literally like melted chocolate, and it has the texture of a quality hot cocoa.