INGREDIENTS:
- YZAGUIRRE RESERVA RED VERMOUTH – 30ml 1oz
- DARK CHOCOLATE LIQUEUR – 30ml 1oz
- GLENFIDDICH 18 SINGLE MALT – 30ml 1oz
- TARRAGON
Recipe:
In a mixing glass, add a tarragon herb and press it lightly to aromatize. Fill the mixing glass with ice and pour a measure of Yzaguirre Reserva Red Vermouth, a measure of a good dark chocolate liqueur and, finally, a measure of Glenfiddich 18 Single Malt Scotch whiskey. Stir for about 20 seconds and strain into a chilled coupe glass. Garnish with a sprig of tarragon.
TIP: Accompany with an ounce of a good dark chocolate to pair.
