21st and 1/4 Century

(Adapted from a recipe by Erik Tennyson, Pittsburgh)

Shake with ice:

1 oz Cocchi Americano Bianco

.5 oz Salers Gentian Liqueur

.5 oz Cacao Noir Dark Chocolate Liqueur

1.25 oz Light Rum

.25 oz Coconut Liqueur

.75 oz lemon juice

Strain into a chilled coupe.

Garnish with maraschino cherry.

Alpine Hug

Shake with ice:

1 oz Meunier Cacao Noir Liqueur

1 oz Meunier Genepy

1 oz heavy cream

Strain into cocktail glass.

Garnish with shaved dark chocolate.

Beach Campfire

Stir with ice:

1.5 oz aged rum

0.75 oz Meunier Cacao Noir Liqueur

0.5 oz Amaro Sfumato Rabarbaro

Strain into double rocks glass over large ice cube. Garnish with an orange peel.

 

Cacao Seltzer

Build in highball glass with ice:

2 oz Cacao Noir Dark Chocolate Liqueur

6 oz orange flavored seltzer

Garnish with an orange wedge.

Coco in New York

Stir with ice:

1.5 oz bourbon

0.75 oz Meunier Cacao Noir Liqueur

0.75 oz Cocchi Vermouth di Torino Storico

1 dash orange bitters

Strain into coupe glass. Garnish with orange peel.

 

Commodore No. 2

Shake with ice:

1.5 oz bourbon

0.5 oz Meunier Cacao Noir Liqueur

0.5 oz lemon

1 dash grenadine

Strain into chilled coupe glass.

 

Field Notes

Stir with ice:

1 oz Scotch

1 oz Cacao Noir Dark Chocolate Liqueur

1 oz Alpeggio Hay Liqueur

Strain into coupe.

Garnish with orange peel.

 

Fox River

(Adapted from a recipe by Sean Hoard, Portland)

Stir with ice:

2 oz rye whiskey

0.75 oz Cacao Noir Dark Chocolate Liqueur

0.125 oz demerara syrup

one dash orange bitters

one dash angostura bitters

Strain into rocks glass over big cube.

Garnish with orange peel.

 

Grasshopper Swizzle

(Adapted from a recipe by Garret Richard, NYC)

Blend with 8 oz crushed ice:

0.5 oz Cacao Noir Dark Chocolate Liqueur

0.5 oz Menthe Verte Spearmint Liqueur

0.5 oz Fernet Branca

0.5 oz Creme de Cacao Blanc

0.5 oz cognac

1.5 oz half and half

Pour into glass with additional crushed ice.

Top with 3 dashes of five-spice bitters.

Garnish with mint and grated nutmeg.

Haus Espresso Martini

Shake with ice:

1 oz vodka

1 oz fresh espresso

0.5 oz Meunier Cacao Noir Liqueur

0.5 oz coffee liqueur

0.25 oz Rothman & Winter Orchard Cherry Liqueur

Strain into cocktail glass.

 

Keoke Coffee

(Jeffrey Morgenthaler, Portland)

Build in mug:

0.75 oz Cacao Noir Dark Chocolate Liqueur

0.75 oz brandy

1 tsp brown sugar

6 oz brewed coffee

top with 1 oz fresh cream

 

Panama

(R. de Fleury)

Shake with ice:

1 oz Cacao Noir Dark Chocolate Liqueur

1 oz brandy

1 oz heavy cream

Double strain into a nick and nora glass.

 

San Valentin

Stir with ice:

1 oz Chamberyzette Strawberry Aperitif

0.75 oz mezcal

0.5 oz Cacao Noir Dark Chocolate Liqueur

0.5 oz creme de cacao blanc

2 dashes orange bitters

Strain into chilled cocktail glass.

Garnish with orange swath.