Chocolat a l'orange (Orange Chocolate)

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: stir
• Glass: Snifter glass
• Ice: Chunk of ice
• Garnish: Orange zest twist & orange chocolate
• ABV: 25%

Ingredients

• Rémy Martin 1738 Cognac — 1⅔ oz (50 ml)
• Dubonnet Red — ½ oz (15 ml)
• Grand Marnier or other cognac orange liqueur — ⅓ oz (10 ml)
• Bob's Chocolate bitters — 5⁄6 dash
• Cinnamon stick — 1 whole
• Orange peel — 1 fresh

How to make it

1. STIR all ingredients with ice.
2. Strain into a large brandy balloon over a chunk of block ice.
3. Garnish with orange zest twist & orange chocolate.

A cocktail with cognac and chocolate.

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