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Cocktails

Hamilton

  • 2 oz Heritage Cask Whiskey
  • 3/4 oz spice infused white creme de cocoa
  • 1/2 oz cognac
  • 4 dashes black walnut bitters
  • 1/2 oz cream

Add all ingredients and ice to a shaker glass. Shake vigorously for 8-12 seconds, strain into chilled coupe glass or mug if preferred. Garnish with freshly grated nutmeg.

Spiced infused white creme de cocoa: Place 1 teaspoon of crushed green cardamom, 4 cinnamon sticks broken into pieces into large glass container. Add 2 vanilla beans split down their length with seeds scraped out and also added. Add a bottle of white creme de cocoa. Allow to infuse for at least 3 days, up to a week. Strain spices out through fine mesh strainer–vanilla bean seeds will remain.

Photo Credit: Erica Allen

Hamilton

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