Forget Lead Belly’s musical tale of woe. The name of this plum-colored elixir alludes to the proper time and place to drink it – late at night in front of a cozy fire with someone special. The cocktail is a triad of big ingredients (bourbon, ruby Port and cocoa nib- and coffee-infused Campari), which pull together nearly every after-dinner flavor you could ask for, including dark fruit, caramel, chocolate and coffee. Campari’s bitter undertone keeps things grown-up and elegant.
If you’ve got the foresight to make the infusion three days ahead of time, this one’s a snap.
Combine 1 oz. bourbon, 1 oz. infused Italian cordial* and 1 oz. ruby Port (J&G uses 2012 Quinta do Noval LBV) into a mixing vessel filled with ice. Stir for 60 rotations and strain over fresh ice in a rocks glass. Using a match or lighter, garnish with a flamed orange twist for aromatics, and snuggle up.
*In a Mason jar, combine 5 tbsp. of cocoa nibs and 3 tbsp. of crushed whole coffee beans (use spice grinder or towel and rolling pin) with 800 ml. Campari. Infuse for 3-4 days, then strain out nibs and beans over a clean vessel. Use cheese cloth for a second strain to ensure a smooth mouthfeel.
$19
J&G Steakhouse
6000 E. Camelback Rd., Scottsdale
480-214-8000, jgsteakhousescottsdale.com
