Black Betty

Adapted by StarChefs.com
January 2011
Yield: 1 Cocktail

INGREDIENTS:

1 ½ ounces fenugreek-infused rye
1 ounce Bonal Gentiane Quina
¾ ounce Luxardo Bitters
6 drops Bittermens Xocolatl Mole Bitters
1 strip grapefruit zest
1 cherry

METHOD:

Stir the fenugreek-infused rye, Bonal Gentiane Quina, Luxardo Bitters, and Bittermens Xocolatl Mole Bitters with ice and strain into a cocktail glass. Spear the grapefruit zest and cherry with a pick, and garnish the glass.