This sweet riff on a classic Rob Roy is the perfect dessert cocktail, and it’s good for you too. ? Seriously, raw cacao is one of the most antioxidant-rich foods on earth. That’s a lot of little free-radical fighters running around preventing cell damage and boosting your immune system while you imbibe! No need for a dry January, just drink heath booze. You’re welcome. ?
Oh, and it’s tasty, and made with one of my favorite sweet Scotches. Glenmorangie Nectar d’Or is finished in Sauternes casks, lending a sweetness and notes of vanilla, honey, and toasted almonds. It’s a Scotch that makes for a great dessert all on its own, but works wonderfully in this jazzed up Rob Roy.
- 2 oz Glenmorangie Nectar d’Or
- 1/2 oz sweet vermouth
- 1/2 oz cherry cacao syrup
- 3 dashes Angostura bitters (use chocolate bitters instead if you have them!)
- Garnish with a fresh black cherry, or 10 (I was hungry)
? Cherry Cacao Syrup
- 100g water
- 50g dark brown sugar
- 50g white sugar
- 1/2 cup black cherries
- 2 tbsp cacao nibs
Simmer on low until cherries soften and begin to break down. Let cool, strain, enjoy.