Coco in New York

Cocoa liqueur and sweet vermouth share smaller measures beneath a bourbon base. Stirring chills the three components without adding juice, while orange bitters and fresh peel supply separate citrus accents.

clear deep cocoa-amber Coco in New York in a coupe with orange twist, no ice.

Active preparation: 3 minutes

Ingredients

  • 45 ml Bourbon whiskey
  • 22.5 ml Meunier Cacao Noir Liqueur
  • 22.5 ml Cocchi Vermouth di Torino Storico
  • 1 dash Orange bitters
  • 1 piece Orange peel, for garnish

Instructions

  1. Pour bourbon, Meunier Cacao Noir Liqueur, sweet vermouth and orange bitters into a mixing glass filled with ice.
  2. Stir smoothly until cold, about 20–30 seconds.
  3. Strain into a chilled coupe without ice.
  4. Express the orange peel over the surface and add it.