St. Nick Sangaree
I love the classic idea of having nuts, chocolate, and dried fruit with coffee and port after dinner. For this recipe, I leaned on the idea of Sangarees and Cobblers, layering flavors over a tannic base and drying the whole thing out with a half-ounce of rye. Pebble ice and a very Victorian garnish make this one quite festive indeed.
INGREDIENTS
2 limes wheels, plus one more for garnish
¼ oz. coffee liqueur
¼ oz. walnut liqueur
Heaping ¼ oz. fig syrup
2 oz. Lillet rouge or similar*
½ oz. rye whiskey
1 dash chocolate bitters
Mint bouquet, for garnish
Pineapple fronds, for garnish
ABV LEVEL
Combine lime wheels with liqueurs and syrup in a shaker tin. Muddle. Add the Lillet, rye, and chocolate bitters. Fill with ice, seal, and shake hard for 5 seconds. Strain into a footed glass or Collins and fill to the top with pebble or crushed ice. Arrange garnishes and add a straw. Mound more ice on top and serve.
*you can sub in ruby port, dry red wine, or sweet vermouth, but will need to adjust the sweetness to taste