The Chocolate Rye
- 0.5 oz. freshly squeezed Meyer lemon juice, from 1/2 Meyer lemon (see note above)
- 0.75 oz. Oloroso sherry
- 1 barspoon syrup from Unbound Cherries
- 1.75 oz. cacao nib infused rye (recipe below)
- Garnish: Unbound Cherry
Fill a mixing glass 2/3 full with ice, then add infused rye, sherry, lemon juice, and syrup from the cherry jar. Stir until well chilled, about 25 seconds. Strain into a chilled cocktail glass, and garnish with a cherry.\n>>>>\nInfused Rye:\n1/3 cup cacao nibs (Theos!)\n1/2 teaspoon whole black peppercorns\n5 allspice berries\n1/4 cup sliced almonds, toasted\n2 (2-inch long) cinnamon sticks\n1/2 inch fresh ginger, peeled and sliced\n1 1/2 cups Fremont Mischief Whiskey, such as John Jacob\nIn an airtight container, combine cacao nibs, peppercorns, allspice berries, cinnamon sticks, ginger, and rye, and swirl to mix. Let sit at room temperature for 2 days, shaking occasionally, then strain into a clean airtight container.