chocolate bitters (we used Fee Brothers Aztec Chocolate Bitters) a few dashes
cacao-infused rye whisky 3 tbsp (see below)
CACAO RYE WHISKY
rye whisky 200ml
cacao nibs 50g
Combine the whisky and cacao nibs, and leave to infuse for at least 4-5 hrs. This will make enough for four drinks, but if you’d like to infuse a whole bottle (around 70cl), then triple the quantities.
Gently heat the sugar and 100ml water in a pan and stir until the sugar dissolves. Remove from the heat and leave to cool. This will make more sugar syrup than you need but will keep in the fridge for two weeks.
Put 3 tsp of the sugar syrup and the bitters in an old fashioned glass, and stir to combine. Fill the glass with ice cubes, pour over the infused whisky and stir well. Garnish with a twist of orange peel, and serve.