House Cocktail Recipe

Chill glass

Place an old-fashioned glass in the freezer or fill with ice water to chill while you prepare the cocktail.

If using solid white chocolate instead of syrup/liqueur, melt 1/2 oz (by weight) of finely chopped white chocolate with 1/2 oz warm cream or neutral spirit to make a pourable syrup. Cool slightly before using.

In a mixing glass, add the Appleton 8-year rum (1.5 oz), Bas-Delord Armagnac XO (0.5 oz), Faccia Brutto Fernet Pianta (0.25 oz), Strega (0.25 oz), and white chocolate syrup or liqueur (0.5 oz).

Add 3 drops of almond oil to the mixing glass. Note: almond oil is potent — add drops and taste. If using orgeat instead of almond oil, use 0.25 oz or to taste and reduce the white chocolate slightly if the cocktail becomes too sweet.

Add roughly 4 oz cracked ice to the mixing glass. Stir vigorously for 20–30 seconds until well chilled and slightly diluted. The goal is to integrate the viscous white chocolate and almond oil into the spirit blend.

Discard the chilling ice or remove the glass from the freezer. Place a single large ice cube into the chilled old-fashioned glass.

Double-strain the mixed cocktail into the prepared glass over the large ice cube using a fine mesh strainer to catch any minute chocolate solids or ice shards.

Express the oils of one lemon peel over the surface of the drink by holding the peel skin-side down above the glass and giving it a sharp twist. Optionally rub the peel around the glass rim and drop the twist into the drink as garnish.

Lightly float the two edible rose petals on the surface. If desired, grate a very small amount (a light dusting) of white chocolate over the top for aroma and presentation.

Serve immediately with a short spoon or cocktail pick for the rose petals.