Inspiration

When I tasted the intense richness of Britt’s Pudding, I knew I needed to do something punchy with some wine. Thus I went with the classic chocolate pairing of all time with some good port wine. For the Ground, Central was making a loose riff on a Manhattan where we’re supping the port in for the vermouth, and Jagermeister Cold Brew for half of the Bourbon. What we end up with is a dark crimson cocktail that’s bold enough to cut through the richness of the pudding, the slightly acidic bursts of the berry notes of the port drawing out the saltiness of the cookie topping, and the bold coffee carrying through each sip with a three-layered chocolate finish from the lingering of the pudding, the cacao in the Jagermeister cold brew, and the dry cocoa of bitters. These two together are all you need for a great finish to a meal. Should you opt for a second “Ground Central,” this bittersweet cocktail also pairs extremely well with a cigar.

Recipe:

1 Part Jägermeister Cold Brew Coffee

1 Part Bourbon

1 part Port Wine

2 dash Angostura Cocoa Bitters

1 Dash Orange Bitters

Glass: Coupe

Garnish: Luxardo Cherry / Orange Twist

Method: Combine all ingredients into mixing glass. Fill with ice. Stir until proper dilution is achieved (20-30seconds). Strain into a chilled coupe glass. Garnish & Serve

Tips & Tricks:

If the cocktail is too sweet for you, opt for a bonded or overproof bourbon. Also, play around with various ports to get different flavor profiles and levels of sweetness.

This cocktail is also all booze, so if entertaining a large group or serving at an event, you could batch by pre-diluting and placing into small bottles and refrigerate for a fun pour at the table experience.

GRAB YOUR TOOLS & FOLLOW ALONG FAM!