Home bartenders, if you want to customize classic cocktails, Missouri makers are a wonderful source of inspiration. Take this Boulevardier-style stirred drink: By infusing dry rum with roasted cocoa nibs from Askinosie Chocolate and mixing it with J. Rieger & Co. Caffè Amaro, I’ve livened up the drinking experience. The flavor of this cocktail is then rounded out with a rich banana liqueur and two types of bitters.
Serves | 1 |
Cocoa Nib-Infused Rum (Yields 8 oz)
- 4 Tbsp Askinosie Chocolate roasted cocoa nibs
- 8 oz dry rum
- 1½ oz cocoa nib-infused rum (recipe follows)
- ½ oz J. Rieger & Co. Caffè Amaro
- ½ oz banana liqueur
- 1 dash Angostura aromatic bitters
- 1 dash Dale DeGroff’s Pimento Aromatic Bitters
- banana chip, for garnish
| Preparation – Cocoa Nib-Infused Rum | In an airtight container, add both ingredients; stir vigorously or close container and shake. Allow to infuse, at least 24 hours. Strain out cocoa nibs before use.
| Preparation – Hacienda Boulevard | Add all ingredients, except garnish, to a mixing glass with ice; stir until chilled and diluted. Strain into a chilled coupe or rocks glass over a large ice cube. Garnish with banana chip.