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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.

Not sure the difference between a dropper and a dash? Learn More Not sure how to prepare syrups? Learn More

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