Ingredients
- 2 ounces Brixeur Bourbon finished in Pinot Noir Casks
- 1 ounce Port
- ½ ounce Creme de Cacao
- ¼ ounce Luxardo
- 2 dashes Chocolate Bitters
Process
Combine all ingredients in a mixing glass and add ice. Stir until well chilled, then strain into a martini or coupe glass and garnish with a dusting of shaved chocolate.
Description
Who doesn't love a delicious, chocolatey dessert cocktail? Hailing from the late Derek Vanderheide, this Vancouver B.C. original, with layers of chocolate and decadent red fruit, is certain to put a smile on the face of anyone.
