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Cocoa Nib-Infused Rum Adds New Depth to This Take on the Boulevardier

Cocoa Nib-Infused Rum Adds New Depth to This Take on the Boulevardier

Hacienda Boulevard

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.

Hacienda Boulevard

Serves | 1 |

Cocoa Nib-Infused Rum (Yields 8 oz)

  • 4 Tbsp Askinosie Chocolate roasted cocoa nibs
  • 8 oz dry rum

Hacienda Boulevard

  • 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.


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