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.
- 2 Ounces Noval Black Port
- 1 Ounce Glenmorangie Quinta Ruban Scotch Whisky
- 1/4 Ounce Brizard White Crème de Cacao
Stir with ice and strain into a chilled coupe. Garnish with a piece of dark chocolate.