Joy Richard's Taza Chocolate Old Fashioned

June 10, 2010

Our good friend Joy Richard is the wildly talented mixologist and beverage director responsible for making magic behind the bar at Boston’s Franklin Café and Franklin Southie.  Her inventive and impeccably crafted cocktails have earned her a bumper crop of accolades, including a nod as “Boston’s Beloved Bartender” from The Improper Bostonian, and wins in both the Rain Vodka Bartender Boston Mix Off and the Hendrick’s Gin Beantown Bartender Battle in 2009.  Can you see why we’re very, very happy that she’s our friend?

Here’s your chance to savor Joy’s cocktail creativity even if you can’t make it to the Franklin. She recently dreamed up this delicious, Taza-infused spin on the classic Old Fashioned, and was kind enough to share her recipe.  Stir one up and raise your glass to Dad, the summer solstice, or whatever good stuff in your life deserves toasting. Cheers!

 Taza Chocolate Old Fashioned 

1. In an old fashioned glass, muddle 1/2 orange wheel and 1 brandied cherry with 3 dashes Bitterman's Xocolatl Mole bitters and .5 oz Demerara syrup. 
2. Fill glass with ice and add 2.5 oz Taza Roasted Cacao Nib infused Old Overholt Rye Whiskey. 
3. Stir and serve. 

*To make Demerara syrup:  Combine equal parts Demerara sugar (or raw sugar if Demerara sugar is not available) with water. Stir over medium/high heat until fully dissolved. Cool completely before using.  

**To make Taza Cocoa Nib infused Old Overholt Rye Whiskey: Combine 1 cup Taza Roasted Cacao Nibs with 1 liter Old Overholt rye whiskey. Let infuse for 3-4 days then strain out cocoa nibs.