The Perfect Finish Cocktail


  • 2 Ounces  Noval Black Port
  • 1 Ounce  Glenmorangie Quinta Ruban Scotch Whisky
  • 1/4 Ounce  Brizard White Crème de Cacao

Following Jim Meehan's first port cocktail, the Deep Purple Cocktail, we give you another fall cocktail that's perfectly paired with our favorite indulgence — chocolate. The Crème de Cacao reinforces the chocolate notes in the port and rich malt used to produce this port cask finished single malt Scotch whisky.


Stir with ice and strain into a chilled coupe. Garnish with a piece of dark chocolate.

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