The Chocolate Rye

The Chocolate Rye
  • Yield:Makes 1 cocktail, Infusion yields 12 ounces
  • Active time:10 minutes
  • Total time:3 days
  • Rated: 1.0
This recipe appears in:
A Serious Chocolate Cocktail: The Chocolate Rye

Photograph: Elana Lepkowski

Ditch the box of chocolates this year and drink this spiced, cacao nib- and toasted almond- infused cocktail instead.

Note: If Meyer lemons are unavailable, you can substitute a mix of equal parts fresh squeezed orange and lemon juice. For best flavor, use the infused rye within 1 year.

About the Author: Elana Lepkowski is a Los Angeles based home-schooled mixologist who photographs and shares her cocktail recipes at StirAndStrain.com. You can find her on Instagram and Twitter as @stirandstrain where she sometimes forgets she needs a filter.

Ingredients

  • For the infused rye:
  • 1/3 cup cacao nibs
  • 1/2 teaspoon whole black peppercorns
  • 5 allspice berries
  • 1/4 cup sliced almonds, toasted
  • 2 (2-inch long) cinnamon sticks
  • 1/2 inch fresh ginger, peeled and sliced
  • 1 1/2 cups rye whiskey, such as Redemption Rye
  • For each cocktail:
  • 1 3/4 ounce cacao nib infused rye
  • 3/4 ounce oloroso sherry
  • 1/2 ounce freshly squeezed meyer lemon juice, from 1/2 meyer lemon (see note above)
  • 1 barspoon syrup from Luxardo Maraschino Cherries
  • Garnish: Luxardo cherry

Directions

  1. 1.

    For the infusion: In an airtight container, combine cacao nibs, peppercorns, allspice berries, cinnamon sticks, ginger, and rye, and swirl to mix. Let sit at room temperature for 2 days, shaking occasionally, then strain into a clean airtight container. (See note above.)

  2. 2.

    For each cocktail: Fill a mixing glass 2/3 full with ice. Add infused rye, sherry, lemon juice, and syrup from the cherry jar. Stir until well chilled, about 25 seconds. Strain into a chilled cocktail glass. Garnish with cherry and serve.

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