How to make:
STIR all ingredients with ice and strain into chilled glass.
Square of 80% cacao chocolate balanced on rim
Those with a sweet tooth should not be misled by the use of the word “sweet” in the name of this drink, which refers to the use of sweet vermouth in what is a dry, but not bone dry spirituous cocktail. Bourbon provides backbone, maraschino a faint cherry fruitiness, while the all-important chocolate bitters adds, well, bitter chocolate notes. Oh, and there’s a dash of dark chocolate liqueur for decadence sake.
Created by yours truly (Simon Difford) in April 2017 at the Cabinet Room, London, England.