Devil May Care
This cocktail was originally inspired by a molten chocolate cake with creme anglaise. However, I wanted to create the sense of "chocolate" without including any actual chocolate in the cocktail.
Serves:
Ingredients
40ml Ron Zacapa
10ml Fernet Branca
15ml Cold brew coffee
15ml Cinnamon syrup*
2ml Angostura Bitters
2ml Bittered Sling Malagasy Chocolate Bitters
Equipment
1 strainer
1 chilled coupe glass
1 mixing glass
method
Combine all ingredients in a mixing glass with ice
Stir and strain into a chilled coupe
Top with a sweetened whipped cream* float and shaved chocolate.
*cinnamon syrup: combine 1 cup water, 1 cup sugar, and 6 cinnamon sticks in a pot over high heat; stir until sugar is dissolved and remove from heat; store with cinnamon sticks.
*sweetened whipped cream: combine 180ml heavy cream with 30ml Bailey's in a shaker; shake well for around 45 seconds or until cream is frothy and light.
