Wildebeest's Guts and Grit cocktail

Cocoa-infused Scotch cocktail with sweet vermouth, cherry, and lemon.

Photo by Jonathan Norton.
Photo by Jonathan Norton.

Now that you have your turkey, cranberry sauce, mashed potatoes and wine sorted out for the Thanksgiving dinner, sit down and relax with a cocktail. This cocktail from Wildebeest, made with cocoa-infused scotch, cherry brandy and sweet vermouth, is perfect for cool weather.

1/2 oz. Cinzano Rosso sweet vermouth
2/3 oz. lemon juice
1/2 oz. cherry brandy
1/3 oz. honey water
1 1/2 oz. cocoa-infused Famous Grouse Scotch whisky
orange oil, to finish

Combine all ingredients in a cocktail tin and shake vigorously.

Fine strain into a chilled cocktail coupe glass.

Spray with orange oil.

Cocoa-infused Scotch whisky

50 g cocoa nibs
1 750-ml bottle Famous Grouse Scotch

In a sous vide bag, combine 50 grams of cocoa nibs with one bottle of Famous Grouse Scotch.

Vacuum seal and cook sous-vide at 70 degrees for one hour.

Let cool and strain.