Ingredients
2 oz Angel's Envy Bourbon Finished in Port Wine Barrels
1/4 oz Red Devil's Food Demerara syrup
1 dash coffee Angostura bitters
3 drops Bittermens Hellfire Habanero Shrub
Tangering Peel Garnish
Preparation
- Cocktail:
- Add all ingredients in a mixing glass
- Add ice and stir until well chilled
- Strain into a chilled rocks glass over one large ice cube
- Express tangerine peel over cocktail and drop in
- Red Devil's Food Demerara Syrup
- In a medium pot combine 2 cups Ruby port, 1 tbs cocoa nibs, 2 tsp Droste cocoa and 1 split vanilla bean
- Bring to a boil for 2 minutes
- Take off heat and allow to cool
- Strain through a cheese cloth then fine strain through coffee filters to remove as much sediment as possible
- Measure strained liquid and add to a clean pot along with a 2:1 ratio of Demerara sugar and water
- Bring to a boil for an additional 2 minutes
- Take off hear and allow to cool
- Add 1/4 oz Everclear to preserve, bottle and refrigerate