A bold, bittersweet cocktail where velvety vanilla rye meets cacao-kissed Campari, stirred over ice and crowned with a touch of fire and spice.
Ice and Fire Cocktail
Author: Colin Williams
Ingredients
Vanilla Bean-Infused Rye
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- 1 (750-ml) bottle rye whiskey*
Cacao-Infused Campari
- 1 (750-ml) bottle Campari
- ¼ cup cacao nibs
Saline Solution
- ⅓ cup hot water
- 2 tablespoons flaked sea salt
Ice and Fire Cocktail
- 1½ ounces Vanilla Bean-Infused Rye
- ¾ ounce sweet vermouth**
- ¾ ounce Cacao-Infused Campari
- 1 teaspoon Bénédictine
- 4 dashes Angostura Bitters
- 4 drops Saline Solution
- Garnish: cacao nibs
Instructions
For Vanilla Bean-Infused Rye
- Add vanilla bean and reserved seeds to whiskey bottle, close, and let stand at room temperature for at least 5 days. Discard vanilla bean, or let stand to further infuse whiskey as it ages.
For Cacao-Infused Campari
- In a large container, combine Campari and cacao nibs. Cover and refrigerate until flavor of cacao is prevalent, 3 to 4 days. Strain through a fine-mesh sieve, and refrigerate until ready to use.
For Saline Solution
- In a jar with lid, stir together ⅓ cup hot water and salt until salt dissolves. Cover and refrigerate for up to 2 weeks.
For Ice and Fire Cocktail
- In a mixing glass, combine Vanilla Bean-Infused Rye, vermouth, Cacao-Infused Campari, Bénédictine, bitters, and Saline Solution. Add ice, and stir for 20 seconds. Strain into a rocks glass, and top with fresh ice. Garnish with cacao nibs, if desired.
Notes
*Cocchi Torino works well for its spice-forward profile
**Rittenhouse Straight Rye Whisky was used in this recipe
**Rittenhouse Straight Rye Whisky was used in this recipe
