I love the pairing of Bowmore and chocolate, the sweetness of the chocolate pairs perfectly with the smoky, salty Islay scotch, a natural choice for a hot boozy tipple.
I used the Bowmore 15, The Darkest expression, which is a rich and more intense version of Bowmore Legend. It's aged in Bourbon casks, and then spends the last 3 years aging in Oloroso Sherry casks, giving it a bit of a tannic bite. The Darkest has the sweet flavors from the malted barley and the flavors of vanilla and caramel from the oak casks, stone fruits, coffee, with a chocolate note coming out on the mid palate, and that signature salty beach bonfire note that is found in all Bowmore scotches.
The Darkest pairs exceptionally well with Jacques Torres Wicked Hot Chocolate, made with real chocolate (none of that powdery mix nonsense). The high quality chocolate pairs so well with Bowmore, the chocolate, the salt, and all that smoke. Topped with a layer of frothed cream, and you've got a decadent treat to warm you up, despite all the snow outside.
Sea & Scotch Hot Chocolate
1.5 oz Bowmore 15The Darkest
3 oz Prepared Jacques Torres Wicked Hot Chocolate (follow instructions on the package)
3 oz Frothed Milk or Cream (I like Half & Half)
Build in a mug starting with Bowmore, adding the chocolate. Stir and mix thoroughly, and froth milk using a Nespresso Aeroccino+. Top chocolate and scotch with frothed milk.