The Chocolate Old-Fashioned.
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.
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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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