Jamie Boudreau, owner of Seattle’s world famous cocktail bar, Canon, invented the chocolate cochon cocktail in 2006. Many of his drinks are creative, complicated to make, and delicious. When I first saw the name of the drink, it struck me as also being unique. According to Wikipedia, cochon is a “French word that may refer to a domestic pig or a piglet.”
- 1 ½ ounce bacon infused bourbon
- ¼ ounce chocolate liqueur
- ¼ ounce kirsch
- ¼ ounce Ramazzotti Amaro
- 1 dash Angostura Bitters
Add all ingredients to a mixing glass and stir with ice. Strain into a chilled old-fashioned glass over a large chunk of ice. Garnish with a flamed orange peel.
Here are a few tips to help perfect the cocktail:
- For the chocolate liqueur I use DeKuyper Creme de Cacao Dark because it’s easy to find and affordable (plus I already owned it).
- Kirsch is a cherry flavored liqueur. I use Clear Creek Kirschwasser Brandy because it comes in a 50 ml size bottle so I don’t need to buy a full bottle. Right now this is the only cocktail I make with kirsch.
- Ramazzotti Amaro is an Italian liqueur that’s been around since 1815. It has over 33 herbs and spices. The recipe is said to be original and only known by three people. It has notes of orange peel, cinnamon, and cardamom among other things.
- For a great visual on how to flame an orange peel, check out Jamie Boudreau’s video here.
This cocktail is an impressive blend of bacon, chocolate, and cherry. While it’s a little time consuming to make, it’s well worth the effort, especially for those who love bacon.
As always, if you have any questions, feel free to comment below, email, or hit us up on social media. No question is too basic!