LabradoodleRecipe by brandon reyes
- 3/4 oz Heavy cream
- 1/2 oz 2:1 Demerara syrup
- 1 1/2 oz Cacao Butter Washed Old Forester 100 Proof
- 1/3 oz Rujero Singani
- 2 dropper/dash Bittercube Blackstrap Bitters
Glass: Etched rocks filled with crushed ice
Garnish: Grated nutmeg and a Filthy Red Cherry
Add all of the ingredients to a cocktail shaker and then fill with ice. Shake with a fluid, strong motion and strain into cocktail glass.
For Cacao Butter washed Old Forester 100
Melt 250g of non-deodorized cacao butter at a low heat and blend into 750ml of Old Forester 100 Proof Whiskey and let stand in a glass jar for one hour. Once the oil has floated to the top, place the jar in the freezer. Once the the cacao butter has frozen solid, poke a few holes through the layer of butter, pour the liquid through a coffee filter and re-bottle for use.