Monday, November 20, 2017

Triple Chocolate Boulevardier

My love of spirited infusions runs deep - a trick I picked up from my mother who always has a few experiments going at any given time.  I've been known to experiment with chilies, artichokes, and flowers, but the flavors of chocolate have always been difficult to master without access to fresh cacao beans.

Enter Teroforma, who recently sent me their 1 PT Master Kita system designed to infuse alcohol with specific flavors.  The kit comes with a handsome infusion bottle, a tasting straw, and a kit of flavor blends including lavender, lemon, chili, smoke, cinnamon, and chocolate.

The No. 006 Chocolate Blend is made cocoa, vanilla rooibos, and marigold petals, and I thought it would be really delicious infused into Campari.

I have to say, I was right.

I prepared my Chocolate Campari into a triple threat chocolate Boulevardier, made with Selvarey Rum (a Panamanian rum infused with whole cacao beans), cacao liqueur, Carpano Antica, and a few dashes of mole bitters.  The result?  Nothing less than my new favorite Boulevardier variation.  Enjoy!

Triple Chocolate Boulevardier
Created by Gastronomista

1 oz Campari Infused with No. 006 Chocolate Blend
1 oz Selvarey Aged Rum
1 oz Carpano Antica
1/2 oz Tuthilltown Cacao Liqueur
2 Dashes Mole Bitters

Stir with ice and strain into a chilled cocktail coupe.


This is a sponsored post written by me on behalf of Teroforma. All opinions are 100% mine.
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