Devil May Care

(Alcohol content: 19.75g per serve)

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.

Devil May Care

Ingredients

  • 40ml

    Ron Zacapa

  • 10ml

    Fernet Branca

  • 15ml

    Cold brew coffee

  • 15ml

    Cinnamon syrup*

  • 2ml

    Angostura Bitters

  • 2ml

    Bittered Sling Malagasy Chocolate Bitters

0 units of alcohol per serve

Equipment

  • 1

    strainer

  • 1

    chilled coupe glass

  • 1

    mixing glass

Serves:
1

Method

  • 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.