🥃 Merry Christmas Eve, folks! For our Annual Christmas Party this year, Mick and I came up with the recipe below which was then kegged; needless to say, it was delicious and absolutely demolished by our guests. Hope you enjoy it!

ingredients:

• 2 oz 10 Yr. Rye

• .5 oz Liqueur

• .75 oz Mocha Cream

• .25 oz Creme de Cacao

• .25 oz Rosemary Simple Syrup

• 4 drops Cocoa Bitters

• 1/2 tsp Cocoa Powder

• 1 Bourbon Marshmallow

• Rosemary Sprig Garnish

tools:

• Shaking Tins

• Jigger (Japanese Style)

• Hawthorne Strainer

• Fine Strainer

• Glassware

• Other Tools

• Complete Bartending Set

instructions:

Combine Rye, Kings Ginger, creme de cacao, mocha cream, simple, bitters with ice. Shake then double strain over ice. Top with a toasted Wondermade marshmallow and sprinkle cocoa powder over top. Garnish with a rosemary sprig and holiday decor of your choice! Serve and enjoy. Bonus points: grate fresh cinnamon over top as well.
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Check it out on Instagram:

USEFUL LINKS:

• My camera gear

• Other bar tools

• Glassware

• Tech gear

• Coffee gear

• Books I recommend

Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!