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Thursday, March 14, 2013

Chocolate Corann Cocktail will enchant you

Chocolate Corann
One great takeaway from my recent interview with Jameson Irish Whiskey brand ambassador Sibéal Bird was an idea for a tasty cocktail.  When Sibéal told me about some of the cocktails she had recently enjoyed that were made with Jameson (an Old Fashioned made with Jameson 12 and chocolate bitters  and a Manhattan made with Jameson Gold with caramel), lightning struck: how about a Manhattan made with Jameson and chocolate bitters?  I just happened to have a bottle of Bittermens Xocolatl Mole Bitters in the bar that was stored less than 18 inches from a bottle of Jameson Irish Whiskey, so it seemed like a marriage made in heaven (or, at least, Ireland).   The Bitters come complete with an eyedropper, so a little (fun) experimentation resulted in just the right blend of flavors.  The resulting cocktail was very tasty indeed.  So don’t be afraid to experiment if you have different types of vermouth or chocolate bitters on hand to discover which combination works best for you.

The final step in developing a new cocktail is to name it (unless you started with a name and worked your way to the cocktail), so after a little research on Midleton, home of the Jameson distillery, I decided on the Chocolate Corann.  Corann is Irish for Weir, and is part of the Irish name for Midleton: Mainistir na Corann (“Monastery at the Weir”); just think of the smell of a river of chocolate as you take your first sip.  So here, just in time for Saint Patrick’s Day, is a recipe for a new Irish Whiskey cocktail.
Beannachtai ná Fhéile Pádraig!

Chocolate Corann
  • 1 ½  ounces Jameson Irish Whiskey
  • ¾ ounce Quady Vya sweet Vermouth
  • 10 drops Bittermens Xocolatl Mole Bitters

Fill a mixing glass 2/3 full with ice, and add the liquid ingredients.  Stir briskly with ice and strain into a pre-chilled cocktail glass.  Garnish with a cocktail cherry.

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