It was the first genuinely cold day in New York. We were looking for a warm cocktail, but most of them require lighting shit on fire, and both of us worked a long day. We figured whiskey and chocolate are warm things, so this would do. Here’s the recipe:
- 1/2 oz. Old Mr. Boston Creme de Cacao
- 2 oz. Old Mr. Boston Whiskey
- 4 dashes bitters
Stir well with cracked ice and strain into 3 oz. cocktail glass.
Notes on prep: Creme de cacao– at least the cheap one we have– tastes like tootsie rolls. We didn’t want to mix it with anything too fancy, so we used some of the last of our basic Jack Daniels. We have only one of our dollar store cocktail glasses left (Liz shattered the other on the kitchen floor…), so we only took one picture. Chris drank his in a tumbler with an ice cube.
Liz’s Take: Jack Daniels is sweet. Creme de Cacao is obviously sweet. This drink is sweet-on-sweet. I’m not pleased. However, this recipe from Punch has me thinking we ought to try again with some more sophisticated ingredients. They describe it as “a Manhattan—rich, dark and spicy—but with a layer of chocolate nudged in between the whiskey and the bitters.” That’s a drink I’d like to drink. This just tastes like a super sweet whiskey. Drinkable, but kind of unnecessary.
Chris’s Take: It’s not that I love this drink, but I’m definitely in love with what it could be. Here’s where that’s going to get weird. Back when we had our housewarming party, when he still had our homemade Maraschino cherries (if anyone knows where you can get cherries in the fall, we’re up for another batch) one of our guests, who shall remain nameless, said that normal people don’t don’t make homemade Maraschino cherries. Only Brooklyn people do that. Fair enough. We’re going full-on Brooklynite and spending our weekend making good Creme de Cacao. And we’ll probably make that shit using organic cocoa nibs and good-ass, small batch demerara rum. Say what you will about Brooklyn, but you’ll be doing it drinking cheap shit while I enjoy awesome chocolate booze.
Price- Depends on ingredient quality. We’re thinking you might want to pony up a couple bucks if you want to try this one. Our cheap variety is meh.
Ingredient Accessibility– cheapo Creme de Cacao is easy to find. Not sure about primo stuff.
Ease of Prep– the measurements took Liz a minute, but she has a cold, so probably easy
Taste- Sweet, warm
Final Verdict: Liz would order this at a bar that makes its own creme de cacao and talks up their “whiskey program.” Chris would just assume his homemade stuff was better.