Courtesy of Caskers
A chocolate (and romantic) twist on the Old-Fashioned.
Add simple syrup to rocks glass, followed by whiskey and bitters. Top with ice, garnish with cherry, and stir.
There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.
When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.
Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.
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Caskers is a website dedicated to curating and marketing craft spirits. To learn more, visit www.caskers.com.
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