This cocktail is kind of a cliche of flavors - chocolate, coffee, orange and whisky; but that's the point - it's the way the flavors are created that give the drink a more technical approach. The vinegar infusion adds a sour note to the cocktail, but you also get a 2-for-1 in that you get an additional flavor, in this case, chocolate.
Recipe courtesy of Martin Ball


  • 1 dash angostura bitters
  • 1 teaspoon cocoa shrub
  • 25ml single origin coffee/sugar mixture (strong Kenyan coffee works well)
  • 1/4 cup whisky, such as Auchentoshan 3 wood


Add all ingredients to a shaker with ice. Shake and strain into a rocks glass filled with ice. Add an orange peel for garnish or flame the orange peel for dramatic effect! 

Cook's Note

Cocoa Shrub is very similar to dark chocolate vinegar, which you can purchase at specialty stores. Or make your own by buying the nibs and balsamic reduction individually and infusing them via sous vide (boil in bag) or by letting them just infuse naturally over time. The coffee to use for this cocktail should be brewed with double the amount of coffee-to-water ration you would normally use to make regular coffee. For example, normally brew 1 tbsp coffee to 1 cup water; for this recipe brew 2 tbsp coffee to 1 cup water. Once coffee is brewed, mix in equal parts of superfine sugar (ex., 1 cup coffee to 1 cup superfine sugar).


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