Cacao Fruit Strawberry Bramble

Sours are a traditional cocktail containing spirit, fresh lemon, sugar and often the white of an egg. This classic formula works splendidly with any spirit as base, but Bourbon drinkers especially will find this cocktail bouncing off their palates! First appeared in a recipe book in Jerry Thomas' "Bartender's Guide", 1862.

A true brunch is balanced and created around the sweet spot of health and indulgence. Afterall it is the weekend and the time to rest and enjoy with all senses, but it is also the time to get rejuvenated and charge our body with delicious natural nutrients. The Cacao Fruit Brunch pitcher is very much inspired by this sweet spot which is the foundation for our whole cacao, whole wellness lifestyle philosophy.

This cocktail came to me with one idea: decadence. The Demerara River in Guyana produces some of the best sugar and rum in the world. Here, I've featured one of my favorite spirits: El Dorado 12, a dark rich rum from Guyana. This luxurious 12 year old rum tastes amazing on its own, but also creates a wonderful foundation for a blended drink. Equal parts of house made dark chocolate, Vanille de Madagascar, Demerara rich simple syrup, and El Dorado 12 creates a happy accident that stands on its own as near perfection.

This cocktail is a riff of a Grasshopper (Creme de Menthe, Creme de Cacao, Cream). The 2nd oldest restaurant in New Orleans, Tujagues (Too-Jaques) claims to have invented the Grasshopper in 1918 by owner Philip Guichet. The cocktail gained popularity in the 1950's & 1960's. Here, instead of the Creme de Cacao I've used our house Milk Chocolate, added some Tito's vodka to really kick the cocktail up a notch.