Chocolate Flip

“This cocktail has big chocolate and whisky flavor up front, with a good, crisp ending,” says Chris Ayabe, assistant manager at Péché in Austin, Texas, who created the recipe.

INGREDIENTS

  • 1 ½ oz. Knob Creek Barrel Select bourbon
  • 1 oz. Punt e Mes vermouth
  • ½ oz. rich demerara syrup (2:1 demerara sugar to water)
  • 3 dashes Scrappy’s Chocolate Bitters
  • 1 egg yolk
  • Garnish: orange twist

DIRECTIONS

Shake all ingredients with ice. Strain and serve in coupe glass with orange twist.

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