To make the Chocolate-Infused Whiskey:
Fill an infusion jar halfway with rye whiskey and cacao nibs.
- Shake well and set aside for 3 days or until you have a nice and balanced flavor.
When the flavor intensity is to your liking, strain out the nibs and rebottle the whiskey. It can be stored in the same manner as any other whiskey.
To make the Cocoa Old-Fashioned Cocktail:
Add one brandied cherry and half an orange slice to an old-fashioned glass, along with the demerara syrup and mole bitters. Muddle thoroughly.
- Fill the glass halfway with ice and top it with the cocoa-infused whiskey
- Stir gently.
- Garnish with the remaining cherry and orange slice, as well as orange zest, if desired.
- Serve and enjoy.
If you want something different, try muddling a fresh cherry or a real maraschino instead of a brandied cherry. Avoid the bright red maraschinos, which have been artificially dyed and flavored after bleaching. Your drink would be better off without the cherry.