Ceremonial Cacao Old Fashioned
Everyone knows coffee, and cocao pairs perfectly well together but did you know adding whiskey to the mix makes the perfect trio? Get all the cozy warm winter vibes while catering to your semi-sweet cravings.
If you've ever eaten chocolate then you've eaten cacao seeds. Cacao seeds are fermented and ground into a paste then sweetened and flavored to create our favorite chocolate bars.
Like chocolate whiskey can vary in sweetness or bitterness so it’s actually the perfect pairing. I love the contrast of a peppery and spicy cocao with a sweet caramel’y whiskey.
Featured above is the Ceremonial Fire blend Cacao by Cacaolaboratory.com which is guaranteed to ignite passion. It’s lovingly made with tumeric and black pepper!
INGREDIENTS
Ceremonial Cacao by Cacaolaboratory.com
2 oz Bourbon or rye whiskey
1 oz kahlua liquer
OPTIONAL ADDITIONS:
1 oz Seek Immunity (pineapple/elderflower kombucha). This helps mellow out the flavor some, if you decide to use this don’t shake or stir the bottle so that the kombucha is relatively clear and keeps your cocktail clearer too.
*Optional: Dash of bitters (Regular bitters, or Fee Brothers Aztec chocolate bitters for that extra chocolate taste!)
*Go the extra mile: Optional Maraschino and orange rind to garnish
PREPARATION
In mixing glass mix ice, bitters, bourbon, and creme de cacao
Use barspoon and stir about 15 times clockwise and 15 times counter-clockwise
Squeeze orange peel slice and wipe around rim of glass
Strain cocktail mixture and pour into a glass with large cube
Optional: Garnish with Maraschino cherry and orange twist