Pain Au Chocolat: A Chocolate and Scotch Cocktail

Add 3 oz. of the batched cocktail to a mixing glass with ice. Stir for 10 seconds and strain into a glass over ice. Garnish.
Croissant Fat-Washed ScotchPreheat the oven to 350 degrees Fahrenheit. Tear up 1 1/2 oz. of croissant pieces and spread them on a baking sheet. Toast for 8 to 10 minutes, until crispy and lightly golden.

While the croissants are still warm, place them in a large jar or airtight container. Pour 750ml of single malt scotch over the croissants. Seal the jar tightly and let it sit at room temperature for 24 hours. Place the jar in the refrigerator for 3 to 4 hours. Once the butter fat has risen to the top and solidified, scoop it off and strain the scotch through a coffee filter or paper towel until clear.

Measure how much infused scotch you have. Add the chocolate biscotti liqueur using a 2:1 ratio (2 parts scotch: 1 part liqueur).
Cocoa TeaBring 2 cups of water to a simmer in a small pot. Add 1/4 cup of cocoa nibs. Simmer for 30 minutes, then strain through a coffee filter. Once the tea is cooled, mix it into the scotch blend using a 3:2 ratio (3 parts scotch: 2 parts tea). Don’t include the liqueur volume in this ratio. Pour the final mixture in a bottle or jar. It will keep in the refrigerator for up to 10 days.
Chocolate Coin GarnishMelt the dark chocolate in the microwave. Spread a thin layer on parchment paper and let it cool. Once firm, use a bottle cap or cookie cutter to cut the chocolate into small circles.
Mini CroissantsPreheat your oven to 375 degrees F. Cut the croissant dough into small triangles. Roll the triangles into mini croissants and place them on a baking sheet. Bake for 10-15 minutes.