Dark As Night From The Dewberry Hotel

Cognac, chinato and walnut liqueur combine into a smooth, luxurious cocktail.

2 oz. Cognac
¾ oz. chinato (Casey uses Mancino Chinato, or substitute a Barolo Chinato)
¼ oz. nocino (Casey uses Nux Alpina)
1 tsp. simple syrup (1:1)
Tools: barspoon, strainer glass: snifter
Garnish: orange peel

Stir all the ingredients with ice to chill, then strain into a snifter over a large piece of ice. twist an orange peel over the drink, then discard.

Ryan Casey, The Dewberry Hotel, Charleston, SC


Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.