The Theobroma
by Mario Catayong
Ingredients
- 2 oz. Glen Moray Classic Sherry Cask Finish Whisky
- 3/4 oz. Carpano Bianco
- 1/2 oz. Tempus Fugit Spirits Creme de Cacao
- 1/4 oz. Frangelico
- 2 dashes Angostura Bitters
- Twist or Swath of Lemon (for Garnish)
Preparation
- Add liquid ingredients to a glass.
- Stir and garnish with lemon.
Description
“I just wanted to play off of the chocolate and slight toffee and nuttiness of the single malt’s flavor profile while keeping the integrity of the scotch, hence the use of cacao and Frangelico and stirring the cocktail.” – Mario Catayong, Bartender at Hotel Zachary, Chicago
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