A Kitchen Primer

(captured from the internet, not yet tried)

Sort of a chocolate Manhattan. Cocoa-butter-infused bourbon, cacao liquor, campari, sweet vermouth.

For the infused bourbon (prepare a day in advance):

• 60g cocoa butter
• 180ml bourbon

Melt the cocoa butter, pour into a clean jar, add bourbon and leave to cool. Infuse at room temperature for 1/2 an hour, then seal jar, put in freezer overnight. The next day, lift off and discard the solidified cocoa butter, then strain the bourbon through a coffee filter.

For the drink:

• 30ml cocoa-butter-infused bourbon
• 15ml dark cacao liquor
• 30ml campari
• 10ml sweet red vermouth
• 1 square dark chocolate for garnish, broken into small pieces

Measure all liquids into a mixing glass, add ice and stir well. Strain into a rocks glass filled with fresh ice. Garnish with broken chocolate and serve.

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