Whiskey, Raspberries, and Chocolate


2 oz Rye Whiskey
¾ oz Raspberry Liqueur
¾ oz Lemon Juice
1 Barspoon of Cynar
3 Dashes of Chocolate Bitters
1 tsp of Absinthe for Rinse/Spritz

What To Do

Combine all ingredients except absinthe in shaker. Shake well with ice. Strain. Serve in a Coupe glass. Garnish with a lemon twist. Spritz with atomizer filled with absinthe on top or rinse coupe initially with absinthe.

A Few Words

A take an a whiskey sour. I enjoyed this one quite a bit. The Cynar and raspberry flavors really played well together. The raspberry definitely comes through, but more of the fruity floral notes. I think Rye is a must here as the spicyness cuts through the Raspberry Liqueur better than say a Bourbon or Scotch would. When I was looking for bitters to add some depth, the natural pairing of chocolate was an easy call. Bitter. Whiskey foward. Nice bite. Cheers!