The great thing about a drink like the classic Old-Fashioned is that the base is set for some wonderful experiments and Joy Richard of The Franklin Café in Boston has created one that is a winner. In her Cocoa Old Fashioned, chocolate is the feature flavor, but it comes via two interesting sources.
First up is Old Overholt Rye Whiskey, which obtains its chocolaty flavor from a three day infusion of Taza Cocoa Nibs. To make this, simply add a few of either the roasted or chocolate-covered cacao beans to a bottle of the rye whiskey and allow it to set for 3 days, or until you get a nice, balanced flavor. When done, strain out the nibs and rebottle the whiskey.
The second chocolate element is a few dashes of Xocolatl Mole bitters from Bittermens, which adds a sweet and spicy touch that works wonderfully with the drink.
Unlike other chocolate drinks, this is not sweet, but a nicely balanced drink that may transform your thoughts of what chocolate can do in cocktails.