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Dark Hedges: A Holiday Cocktail

A bold medley of bitter and sweet flavors.

Taking its name from an eerily beautiful avenue of historic beech trees in County Antrim, Northern Ireland, this holiday cocktail is bold and intriguing with cacao nib–infused Old Tom gin, Branca Menta, and créme de cacao offering layers of bittersweetness.

Ingredients

  • 1 ½ oz. cacao nib–infused Old Tom gin
  • 1 oz. pineapple juice
  • ¾ oz. fresh lemon juice
  • ½ oz. dark crème de cacao
  • ½ oz. Branca Menta
  • ¼ oz. demerara syrup (1:1)
  • Tools:shaker, strainer
  • Glass:double Old Fashioned
  • Garnish:cacao nibs

Preparation

Shake all of the ingredients with ice, then strain into a glass filled with fresh ice. Garnish with a sprinkle of cacao nibs.

Cacao Nib-Infused Old Tom Gin: Toast ½ cup of cacao nibs in a dry pan over medium heat until fragrant, then combine with 1 750 ml bottle of Old Tom gin in a large, sealable container. Let the mixture infuse for 12 to 24 hours, then strain and bottle for use. Keeps indefinitely, though the flavor’s intensity may fade over time.

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