The Chocolate Rye
1 3/4 ounce cacao nib infused rye (recipe below)
3/4 ounce Oloroso sherry
1/2 ounce freshly squeezed Meyer lemon juice, from 1/2 Meyer lemon (see note above)
1 barspoon syrup from Unbound Cherries
Garnish: Unbound Cherry
For the infused rye
1/3 cup cacao nibs (Theos!)
1/2 teaspoon whole black peppercorns
5 allspice berries
1/4 cup sliced almonds, toasted
2 (2-inch long) cinnamon sticks
1/2 inch fresh ginger, peeled and sliced
1 1/2 cups Fremont Mischief Whiskey, such as John Jacob
For the infused rye, in an airtight container combine cacao nibs, peppercorns, allspice berries, cinnamon sticks, ginger, and rye, and swirl to mix. Let sit at room temperature for 2 days, shaking occasionally, then strain into a clean airtight container.
Fill a mixing glass 2/3 full with ice.
Add infused rye, sherry, lemon juice, and syrup from the cherry jar. Stir until well chilled, about 25 seconds. Strain into a chilled cocktail glass.
Garnish with cherry and serve.