When you have your work day wraped up, 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.
