Pinky Ring

Cacao-Washed Cognac, Vermouth Blanco, Campari, Calvados, Orange

Bartender Kyton Blair of Roquette | Seattle, WA

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Adapted by StarChefs  |  November 2025  |  Photo: Jeriel Calamayan

INGREDIENTS

Cacao-Washed Cognac:
Cognac
Melted dark chocolate

To Assemble and Serve:
1 ounce Tximista vermouth blanco 
¾ ounce Campari 
½ ounce Coquerel calvados
Orange twist

METHOD

For the Cacao-Washed Cognac:
In a nonreactive container, add two parts cognac and one part melted dark chocolate. Stir until combined. Cover and freeze. Strain, bottle, and reserve. 

To Assemble and Serve:
In a mixing glass, add all liquor and ¾ ounce Cacao-Washed Cognac. Stir until combined. Strain into an old fashioned glass with 1 large ice cube. Garnish with orange twist.

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