Recipes>Bourbon Recipes
Chocolate Orange Smasherac
by The Alchemist from The Alchemist Cocktail Book
Serves 1
A novel twist on the classic New Orleans Sazerac, this cocktail from The Alchemist is flavoured with chocolate and orange bitters, making it a perfect choice for Christmas time.
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The Alchemist Cocktail Book
The Alchemist
The Alchemist Cocktail Book
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Introduction
Here’s a serious and boozy tipple that will delight any cocktail connoisseur. We’ve had a little bit of fun with the absolute classic New Orleans Sazerac, which has been knocking around since the end of the 19th century. Once mixed, our slightly sweeter version is poured into a glass, then topped with an orange glass disc. Tap with a spoon to crack it and reach the elixir underneath.
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Ingredients
| 30ml | bourbon |
|---|---|
| 30ml | cognac |
| 10ml (2 tsp) | Cointreau |
| 10ml (2 tsp) | chocolate cookie syrup |
| 1 dash of | chocolate bitters |
| 1 dash of | orange bitters |
| ice cubes | |
| For the Orange Glass: | |
| 450g | isomalt |
| 2½ tsp | orange flavour drops |
Essential kit
For the Orange Glass:
Place the isomalt in a small saucepan over a medium heat and stir until it melts down. Add the orange flavour drops.
Once melted, turn off the heat and allow the mixture to cool slightly for 30 seconds. Careful, this will be very hot. Then pour into the moulds. Wait 30 minutes for the mixture to cool, then carefully move the moulds around to allow even coverage.
Transfer to the fridge for 3 hours to cool and set. Once set, carefully remove the orange glass. Store in an airtight container, separated by sheets of baking paper. These are incredibly fun to smash!
For the Chocolate Orange Smasherac:
Pour the bourbon, cognac, Cointreau, syrup and both types of bitters into a Boston shaker along with some ice cubes. Stir for 30 seconds to mix and dilute, then strain into the jam jar and lay the piece of orange glass on top.
Serve with a teaspoon and smash the orange glass and drink. Smashed it.
Method
You will need: a jam jar or petri dish. To make the Orange Glass you will need round, heat-proof disc-shaped silicone moulds. Ours are 15cm, but you can use any size large enough to sit on top of your glass.
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Ingredients
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