If using cacao nib infusion rather than syrup, combine 1/4 cup neutral spirit (vodka) with 1 tablespoon toasted cacao nibs in a sealed jar and let sit 12–24 hours, then strain. For a quicker option, make a cacao nib syrup by simmering 1/4 cup water with 1 tablespoon cacao nibs and 1/4 cup sugar for 3–4 minutes, cool and strain. Use 0.25 oz of the resulting infusion or syrup in the cocktail.

Mixing the Infinity Vortex

Chill a rocks glass by filling with ice and set aside.

In a mixing glass add the Johnnie Walker Blue Label (1.5 oz), Regal Rogue (0.5 oz), red vermouth (0.75 oz), and Pedro Ximenez sherry (0.25 oz).

Add cacao nib infusion or cacao nib syrup (0.25 oz) to the mixing glass to introduce deep chocolate notes without overpowering the whisky.

Add barrel-aged bitters (3 dashes) and orange bitters (1 dash) to bring rounded spice and citrus lift that complements the PX and vermouth.

Fill the mixing glass with large, cold ice cubes and stir gently for 30–40 seconds until the mixture is well-chilled and slightly diluted (target ~20–25% dilution by perceived texture).

Discard the ice from the chilled rocks glass. Place a single large ice cube in the glass.

Strain the stirred cocktail into the prepared rocks glass over the large ice cube using a julep or hawthorne strainer for a clean pour.

Express the oils from an orange twist over the drink by holding the twist skin-side down above the glass and giving it a firm squeeze, then rub the rim with the peel and drop the twist into the drink.

Lightly sprinkle ~1/4 tsp of cacao nibs on the surface of the drink for aroma and a subtle textural accent.

Optionally, for a smoky, theatrical finish: briefly (1–2 seconds) pass a smoking gun or a glowing wood chip under the glass and capture the smoke with a cloche or inverted mixing glass, then lift to release the smoke just before serving.

Serving & Notes

Serve immediately. This is a contemplative sipper — sip slowly to appreciate the layered interplay of Blue Label smoke, the richness of PX sherry, the sweet herbaceousness of red vermouth, the chocolate from cacao nib, and the barrel bitters that tie the blend together.

Adjustment tips: increase PX by 0.25 oz for more raisin-like sweetness; reduce Regal Rogue by 0.25 oz if the drink feels too forward; swap cacao nib syrup for 2–3 drops of cacao bitters if you want less texture.