The combination of coffee and chocolate paired with whisky is what make this recipe stand out. It’s a wonderful after dinner drink, even having the potential of replacing a desert.
Allspice dram, or pimento liqueur is extra fitting this close to Christmas. It tastes a bit of ginger bread, and it’s very strong in flavour. Hence just adding a dash like in this recipe still impacts the cocktail quite a lot.
Recipe by David Kinsey
2 oz bourbon
0,25 oz coffee liqueur
0,25 oz créme de cacao
1 dash Angostura bitters
1 dash allspice dram
Stir with plenty of fresh ice and strain into a rocks glass, over a large ice cube.