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The Jackalope cocktail recipe is a plush drink that mixes bourbon and amaro with a dash of Absinthe and a curl of chocolate that is simply delicious.

2½ ounces bourbon
1 ounce Amaro
4 dashes chocolate bitters*
Absinthia Absinthe
Chocolate curl for garnish

Place a few large ice cubes in a mixing glass, add bourbon, Amaro, and bitters. Stir for 30 seconds. Wash a chilled coupe glass in Absinthia Absinthe, via a spray bottle or by swirling and discarding a small amount of absinthe. Strain bourbon mixture into the coupe glass and garnish with a large chocolate curl.

* To make chocolate bitters: Pour ¼ cup of cocoa nibs into a 16-ounce canning jar. Add two whole star anise, one stick of cinnamon, and fill the jar with high-proof alcohol. Seal and steep for two to three weeks, shaking daily. Strain solids from the liquid with a fine mesh strainer and save the spirit in a clean jar. Heat solids on the stovetop with ¾ cup of water, simmering for 3 to 4 minutes. Strain solids from water and add liquid mixture to the spirit. Add 2 tablespoons of honey to sweeten, then let sit to clarify.

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