Tag: creme de cocao

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Naughty Charles

The Story

During the holidays it can be fun to have a cocktail that is undeniably interesting. For such a need we present the Naughty Charles. This cocktail starts with a familiar base, with Bourbon and Cherry Heering (our own Wallace and Davis!). Leaning into the sweet side, creme de cacao is then added. You’ve got a pretty straight forward desert Old fashioned here, right?! But that’s when the dry vermouth shows up and throws it’s weight around. Top it off with orange bitters (popular in our house martini).

This drink offers up different flavors from the nose to the finish and every step along the way. If you decide to check it out, make sure to stick to the recipe and consider the OXO Jigger which offers up the rare 1/3oz line, used twice in this drink.

Happy Holidays! Cheers!!

The Recipe

1 ½ oz Bourbon

1/3 oz Cherry Heering

1/3 oz White Crème de Cacao

½ oz Dry Vermouth

2 dashes Orange bitters

The Build

Add all ingredients to a mixing glass

Add ice and stir for 30 seconds

Strain into a chilled Nick & Nora

Garnish with a lemon twist

Source: Difford’s Guide

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Psycho Killer

The Story

This tasty little cocktail was a feature of one of Anders Erickson’s “spooky cocktails” video series. We are always looking for ways to explore Campari without getting anywhere near a Negroni, and this one is a good option. To make it, you’ll need to infuse cacao nibs into Campari before mixing the cocktail. What you’ll end up with a mix of sweet and bitter that is pretty nice! We hope you enjoy this spooky looking cocktail!

Cheers!!

The Recipe

2 oz Irish Whiskey

¾ oz Cacao Nib Infused Campari (see recipe below)

½ oz White Creme de Cacao

¼ oz Absinthe

Cacao Nib Infused Campari

1 cup Campari

2 tablespoons Cacao Nibs

Mix together and infuse for 1-2 hours

Strain out nibs and store for up to 2 weeks

The Build

Add all ingredients to a mixing glass

Add ice and stir for 30 seconds

Strain into a chilled Nick and Nora

Source: Ander Erickson Spooky Cocktail Series

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Banana Bread Old Fashioned

The Story

The Old Fashioned is a very flexible template to begin experimenting with flavor. The construction is “spirit, sugar, bitter”. Traditionally that means “whiskey, simple syrup, angostura bitters”. That’s what you’ll get if you order it from a bar, most of the time. But if you are a home bartender, you can have more fun with it!! Swap any element for another and you’ve got your own riff.

We first learned of the the Banana Bread Old Fashioned somewhere online, but we’ve tweaked and changed it, so the original source is lost. This is our take. Sticking with whiskey (you pick the type, just probably not scotch in this one). Then swap simple syrup for Creme de Cacao and Banana Liqueur. Ditch the banana part if you don’t like artificial fruit flavor, it’s still tasty! Then swap Angostura bitters with a combination of Chocolate and Walnut bitters. The Black Walnut is a more powerful flavor, so double up the chocolate to keep it under control.

We hope you enjoy this riff and that it inspires you to make your own variations!! Options are limitless!!

Cheers!!

The Recipe

2 oz Whiskey (Bourbon or American Whiskey)

½ oz White Creme de Cacao (1 oz if you like it sweeter)

1 oz Banana Liqueur

2 dashes Chocolate Bitters

1 dash Black Walnut Bitters

The Build

Add all ingredients to a mixing glass

Add ice and stir for 30 seconds

Strain lowball over a large ice cube

Source: Runaway Anchor Original Cocktail

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The Clapping Monkey HOC – A Runaway Anchor Original

The Story

This original cocktail is inspired by a local coffee shop in Fridley, Minnesota. The signature flavor is a mix of vanilla, hazelnut, and banana. So, we took those elements and combined them with coffee and chocolate liqueurs to make this tasty dessert cocktail!

You can ramp the intensity up by adjusting the hazelnut and banana down a half ounce. And you can adjust the cream to your specific choice, though heavy cream will give you the thickest, richest version.

We hope you enjoy this dessert option on the Runaway Anchor menu. Go bananas!!!

Cheers!

The Recipe

1 oz Mr. Black Coffee Liqueur

1 oz Dark Creme de Cacao

1 oz Banana Liqueur

1 oz Hazelnut Liqueur (Frangelico)

½ oz Heavy Cream

The Build

Add all ingredients to a cocktail shaker

Add ice and shake vigorously for 10-15 seconds

Double strain into a chilled lowball filled with ice cubes

Source: Inspired by signature flavor of “The Clapping Monkey House of Coffee” located in Fridley, Minnesota.

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Cadbury Creme Egg Cocktail

The Story

Ok. This one is ridiculous. That is not a secret. But while searching for “Easter Cocktails” this thing was impossible not to come across. There were several different options. This one did not require melting chocolate on a stove, so it seemed more accessible. It looks complicated, but it really isn’t when you get into the recipe.

Don’t use chocolate syrup!! You need the thickness of a recently melted chocolate to get the smooth garnish on the outside of the glass. Trust me, I tried the shortcut on a different cocktail, and it was a giant mess!! 10 seconds burst, stir, and do it again till it’s melted.

It’s a sweet monster, so brace yourself. But it’s also a showstopper if you’re having a gathering this holiday weekend. Cheers!

The Recipe

This recipe is for TWO COCKTAILS!!

¼ cup Milk Chocolate (for melting and grating)

3 tbsp Sweetened Condensed Milk

¾ cup Half and Half

2½ oz Creme de Cocoa

1½ oz Vodka

Yellow and Red Food Coloring

Top with Seltzer

The Build

Melt Chocolate in the microwave 10 seconds at a time, stirring between (took us 40 seconds to melt it all)

Coat the edges of two coupe glasses with melted chocolate. Shake glass to prevent drip. Transfer glass to freezer

In a bowl, mix one drop of yellow food coloring with sweetened condensed milk

Stir until yellow. Add a tiny dash of red to the mixture and stir until orange

Pull glass out of freezer and add half of the mixture to the bottom of each glass

In a cocktail shaker, add creme de cocoa, vodka, and half and half

Add ice and shake for 10 seconds

Double strain mixture into each glass, leaving roughly an inch for seltzer and garnish

Top glass with seltzer and grate chocolate across the top

Garnish with half of a Cadbury Creme Egg, skewered on a cocktail pin (don’t poke it, spin it)

Source: Delish Cadbury Creme Egg Cocktail Recipe