Wanted to make a chocolate Negroni but was out of London dry gin so I got thinking about a Boulevardier and wondered whether the Montenegro would pair better as a whole than the Campari. I do really like the result but it's missing something, maybe I should have also added orange bitters.
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Thomas M
Chocolatier
Bourbon whiskey, Amaro (e.g. Montenegro), Rosso/sweet vermouth, White crème de cacao, Chocolate bitters
I really liked this one and made a riff on it tonight by using Smith & Cross instead of "regular" aged rum and using 20ml of Orgeat (1:1) instead of simple and pineapple liqueur. Also added in a barspoon of Maraschino liqueur as I want to use it instead of throwing it away. Either way, it tasted amazing, the only thing that was off was the color of the drink.