The classic old-fashioned is a legendary cocktail in its own right, but one of the great things about it is it provides a great foundations for bartenders and mixologists to create new concoctions.
This is a great example of an old-fashioned with a new chocolatey twist, which may not be everyone’s type of drink, but is a different and new complex flavor for the more sophisticated drinker. The drink was created in Boston, known for their love of whiskey, by Joy Richard, of the Franklin Café. It has been a South End gem for decades now, and is still open!
- 2 ½ ounces of Taza Cocoa Nib infused Old Overholt Rye Whiskey
- 1 brandied cherry
- ½ of an orange slice
- ½ ounce of demara syrup
- 3 dashes of Bittermens Xocolatl Mole Bitters
- Muddle the orange, cherry, bitters, and syrup in an old-fashioned glass.
- Fill with ice, then add the infused whiskey.
- Stir lightly.
- Muddling spoon
- Old-fashioned glass
- Stirring spoon
The beauty of this particular drink is that it is a balanced drink, and is able to incorporate the chocolate flavor without being too overpowering. The drink was created within the last two decades, as well, which is why it experiments with a different type of bitters and a different type of syrup, which is great for the more adventurous drinker. Demerara syrup is richer, and a great alternative to those who arent the biggest fans of white sugar, and prefer raw sugar. The Xocolatl Mole Bitters adds a sweet AND spicy touch to the cocktail, as well. This is a great drink that truly revolutionizes the idea of using chocolate in cocktails in a modern sense, as many of the predictable ingredients arent involved. Whether you stop by the Franklin Café, or want an original twist on the old-fashioned for your own party or function, enjoy a Cocoa Old Fashioned today!