The vanilla infused salt has been sitting on our shelf for the last week and it was time to break it out and get testing for our recreation of the Whiskey a ChoCho signature cocktail from Honolulu’s amazing Pint+Jigger Gastropub (seriously go there when you’re in Hawaii, everything we drank was amazing).
As I mentioned in our first blog post, the ingredients for Whiskey a ChoCho included: Old Overholt Rye Whiskey, Fernet Branca, Carparno Antica vermouth, Chocolate Essence, Bitters and served with Valrhona Chocolate and Vanilla infused salt.
So Brad and I set out to recreate the tastiest drink we had on our honeymoon. Here’s what happened….
Test One
• 2 1/2 oz. rye whiskey
• 3/4 oz. Carpano Antica vermouth
• 1/2 oz. Fernet Branca
• 2 dash chocolate bitters
• served with chocolate and vanilla infused salt
Added a dash more bitters after the initial taste. This is very close to the original Whiskey a ChoCho we had in Hawaii. I think it needs more rye and/or less Fernet and/or vermouth. The ratio doesn’t quite make it.
Test two
• 3 oz. rye whiskey
• 1/2 oz. Carpano Antica vermouth
• 1/2 oz. Fernet Branca
• 3 dash chocolate bitters
• served with chocolate and vanilla infused salt
Almost perfect. Almost. But not quite. Ok, mild tweaking time… drumroll….
Test three
• 3 oz. rye whiskey
• 3/4 oz. Carpano Antica vermouth
• 1/4 oz. Fernet Branca
• 3 dash chocolate bitters
• served with chocolate and vanilla infused salt
Test three TOTALLY NAILED IT… It’s seems like a pretty perfect recreation of the original cocktail we’d tried in Hawaii. Now to find some Valrhona chocolate…
If you try the recipe, let me know what you think!
Sounds interesting…we need to try it when you come home in 3 weeks.
:). : p