Ingredients
CHEESE PAIRING
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Vermont Creamery Bonne Bouche
room temperature
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Cocoa cake like Effie's
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Goat's milk caramel like Fat Toad Farm
DARK HORSE COCKTAIL
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2 ounces aged gin like Stonecutter Spirits Single Barrel Gin
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1 ounce coffee liqueur
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½ ounces Branca Menta
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1 sprigs fresh mint, for garnish
Directions
- Slice Bonne Bouche into wedges and place on top of cocoa cake.
- Drizzle with caramel and serve immediately.
- Combine aged gin, coffee liqueur, Branca Menta, and six mint leaves in a shaker. Shake 8-12 seconds and strain into chilled coupe glass. Garnish with mint leaves.
