Chocolate Envy Recipe

Chill glass

Place an Old Fashioned glass (rocks glass) in the freezer for 5–10 minutes or fill it with ice water while you build the cocktail to chill and then discard the water/ice before pouring.

If you like a salted rim: rim the outer lip lightly by dampening a small area of the rim with the orange peel pith or a bit of the chocolate liqueur, then gently press that area into a small plate with a pinch of Himalayan pink sea salt so a thin ring adheres. Set aside.

Add 6 cubes of ice to a mixing glass or cocktail shaker to chill and slightly dilute while you measure.

Pour 2 oz Angel's Envy Bourbon into the mixing glass.

Add 0.5 oz Averna to introduce herbal, bittersweet amaro notes.

Add 0.5 oz chocolate liqueur for cocoa richness and chocolate aroma.

If you prefer a touch more sweetness and smoother balance, add 0.25 oz simple syrup. This is optional; taste will be pleasantly bitter-sweet without it.

Add 3 dashes tobacco bitters (or smoked aromatic bitters) to add a rounded, tobacco-smoke complexity that complements the bourbon and chocolate.

Stir the mixture vigorously for 20–30 seconds (about 30–40 back-and-forth strokes) until well chilled and slightly diluted.

Discard the ice/water from the chilled Old Fashioned glass if used. Place a single large ice cube in the glass.

Strain the stirred cocktail over the large ice cube into the prepared glass (strained via julep strainer or fine-mesh strainer if desired).

Express the orange peel over the drink by holding it skin-side down about 2–3 inches above the surface and giving it a sharp twist to release oils; rub the peel around the rim (including the salted area, if you salted the rim) and drop the peel into the drink as garnish.

Lightly sprinkle one small pinch of fine Himalayan pink sea salt on top of the drink (centered on the ice) to heighten chocolate and caramel notes. Do not over-salt—start with a pinch.

Optional: rest a small flake of good-quality dark chocolate on the rim or on the ice for an extra sensory cue.

Serve immediately and advise the drinker to sip slowly to enjoy evolving aromatics (bourbon, chocolate, amaro) and the subtle tobacco bitters.

If tobacco bitters are unavailable, a combination of 2 dashes aromatic bitters and 1 dash smoked bitters will approximate the intended profile. Adjust sweetness with the optional simple syrup to personal preference.

For a slightly more pronounced chocolate note, substitute up to 0.75 oz chocolate liqueur and reduce simple syrup accordingly.