Johnny’s Smoked Chocolate recalls all of the flavors of S’mores without being cloyingly sweet.
This cocktail was created by Shane Mathew Gardener (yes I know I missed it in the video LOL) Head bartender at Kingfish in New Orleans. It is a satisfying winter drink, and as said above it really gives you a little sweetness, but not too sweet and a bit of citrus and smoke to to kind of round out the S’mores over a fire kind of feel, not to mention those nice barrel notes from the scotch. You still get the sweetness but it isn’t too much.
Kingfish (The Restaurant) is located in the French Quarter of New Orleans and is named after Huey P. Long (The Kingfish) the 40th Governor of Louisiana who was in office from 1932 until his assassination in 1935. In it’s own words the restaurant does it’s best to recall that era with the menu reflecting traditional Louisiana cuisine with the addition of some modern twists. The bar features classic and original cocktails and of course their signature is the Sazerac.
A Note on the recipe: The Original recipe calls for 2-3 Dashes and just wanted to put out there that I used 4 drops per dash in the video but it bears mentioning that from something like an Angostura Bottle a dash would be more like 10 or so drops.
Here’s links to the tools I use in this episode:
Barfly Teardrop Spoon
Amehla Co. Honeycomb Mixing Glass
Barfly Julep Strainer
Amehla Co. Honeycomb Nick & Nora Glass
Vanilla Extract
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Johnny’s Smoked Chocolate
Ingredients
- 1 oz Blended Scotch
- 1 oz Mezcal Espadin
- .5 oz Creme de Cacao
- 6-7 Drops Vanilla Extract
Instructions
- Add ingredients to mixing glass
- Add stirring ice
- Stir until chilled
- Strain into chilled glass
