Garnish:
Express and then float coin-sized orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 3/4 fl oz | Rémy Martin V.S.O.P. cognac |
| 3/4 fl oz | Gin |
| 3/4 fl oz | Dutch Cacao white crème de cacao |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) (optional) |
Read about cocktail measures and measuring.
AKA:
Chocolate Word
Review:
This sweet 'n' sour, gin and cognac-laced cocktail is perhaps more suited to be enjoyed as an aperitivo, or even with breakfast, than the nightcap the name suggests. Unless you have a very sweet white cacao then the recipe needs the bar spoon of sugar syrup I've added for balance.
History:
Adapted from a recipe in a 1935 souvenir pamphlet from the famous Sloppy Joe's bar in Havana, Cuba (courtesy of Beachbum Berry's Potions of the Caribbean).
Alcohol content:
- 1.3 standard drinks
- 18.62% alc./vol. (37.24° proof)
- 17.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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