The Chocolate Rye Recipe

• 1/3 cup cacao nibs
• 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 rye whiskey, such as Redemption Rye
• 1 3/4 ounce cacao nib infused rye
• 3/4 ounce oloroso sherry
• 1/2 ounce freshly squeezed meyer lemon juice, from 1/2 meyer lemon (see note)
• 1 barspoon syrup from Luxardo Maraschino Cherries
• Garnish: Luxardo cherry

1. 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. (See note.)
2. : 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.

cacao nibs, whole black peppercorns, berries, almonds, cinnamon sticks, ginger, rye whiskey, cacao nib infused rye, oloroso sherry, lemon juice, syrup from, cherry

Taken from www.seriouseats.com/recipes/2014/02/chocolate-rye-whiskey-cocktail-valentines-day-drink-recipe-cacao-infusion.html (may not work)