Brother's Keeper Recipe

Cocktail

1. 1

   Prepare honey syrup

   If you don't have honey syrup ready, make it first: combine 2 parts runny honey with 1 part hot water (for example 60 g honey + 30 g hot water). Stir until homogeneous and cool. Measure 15 ml for the cocktail.

2. 2

   Muddle mint

   Place 8 fresh mint leaves into a mixing glass or shaker. Add the honey syrup (15 ml) and gently muddle 4–6 times to release aromatic oils. Avoid over-muddling which can make the mint bitter.

3. 3

   Build the cocktail

   Add Ron Zacapa 23 (60 ml), fresh lime juice (12.5 ml), Amer aromatique (10 ml), cacao liqueur (7.5 ml), and 2 dashes of Angostura bitters into the shaker with the muddled mint and syrup.

4. 4

   Shake with ice

   Add a cup of ice to the shaker, secure the lid, and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

5. 5

   Double strain

   Double strain the cocktail into a chilled coupe or Nick & Nora glass (or a short rocks glass with a single large ice cube) to remove mint fragments and small ice shards.

6. 6

   Garnish and finish

   Express a mint sprig over the drink by gently clapping it between your hands and run it around the rim, then place it on the drink. Grate a small amount (about 1 tsp) of dark chocolate or dust with cocoa powder over the top. Serve immediately.