Chocolate Flip [Cocktail Recipe]

“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.