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.
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.