I love revisiting my past cocktail recipes. With National Black Forest Cake Day being March 28th I thought it might be time to have a new take on my original Black Forest Cake Martini. Back in those days I was big into all the flavored vodkas, these days I'm exploring whiskies and decided it was time for a bourbon Black Forest Cake in a glass.
Think of a creamy Chocolate Manhattan or a maybe Fancy Free Cocktail but with Kirsch instead of Maraschino liqueur, creme de cacao added and the bitters changed to chocolate instead of orange. Before I added the creme de cacao it reminded me a bit of Cherry Bounce, a Colonial cocktail of cherries and sugar fermented in brandy or whiskey. Not a bad thing at all.
Adding the creme de cacao is an even better thing.
The
BLACK FOREST
CAKETAIL
INGREDIENTS
2 Oz. Bourbon
1/4 Oz. Kirsch
3/4 Oz. Dark Creme De Cacao
2 Dashes Chocolate Bitters
Float: 1 Oz. Whipped Half & Half
Garnish: Luxardo Cherries
Tools: Cocktail shaker
Glass: Old Fashioned
DIRECTIONS
Chill glass in the freezer.
Shake ingredients with ice until chilled then strain into ice filled glass.
Top with whipped half & half.
Do not stir, it will gently settle into the cocktail by itself.
Tap a few drops of extra bitters on top.
Garnish and serve.
National Black Forest Cake Day is March 28th.
Updated 3-2019
PLEASE DRINK RESPONSIBLY
