With winter winding down, and spring just around the corner, we wanted to share one of our more popular cocktails from our seasonal menu at Standing Stone.  A couple of our bartenders, Andy and Gina, have made it their mission to come up with delicious and unique seasonal cocktails.  This winter, we served several new cocktails; some with beet juice as a main ingredient (Beet it and Wassup Doc?), a hand warmer for our somewhat frigid winter (Release the Pumpkin!), and ginger cocktail with homemade honey simple syrup (The Honey Badger).  All of the cocktails have a fun and different twist to them, adding a little spice and variety to your lunch and/or dinner.

One of our more popular drinks is the Big Bottom Bon Bon.  If the beverage had a subheading it’d be: a chocolate twist on an age-old cocktail.  It’s been a crowd favorite, and one of the more unique concoctions Gina and Andy have come up with.

Once again the charismatic, and strikingly attractive Andy Schow (have you seen his beard?) is going to walk through the recipe for our Big Bottom Bon Bon.  When you are finished watching (and making a shopping list) be sure to check out our Mint Julep and Jalapeño-cuke Snapper recipe videos as well.

Enjoy!

1 Cherry

1 Slice of Orange

1 Tablespoon of Sugar

2 Shakes of Aztec Chocolate Bitters

1 ½ oz of Big Bottom Bourbon

Shavings from a Bar of Dark Chocolate (your choosing)

Amaretto for Chocolate rim

Splash of Soda water

Pour cacao nibs on one plate, and a very small amount of Amaretto on another.  Place glass upside-down in the Amaretto, then do the same in the Cacao nibs.  Once rim is well-chocolated, muddle sugar, cherry, orange slice and bitters together inside the glass.  Avoid the rind as much as possible.  Add ice, then add the Big Bottom Bourbon and finalize with a splash soda water.

Drink, rinse and repeat.