Red Velvet


  • 1.5 oz of Swear Jar whisky
  • 0.5 oz of creme de cacao
  • 0.25 oz of Cabernet Sauvignon
  • 1 Bsp of Frangelico (hazelnut liquor)
  • 1 Dash of saline solution
  • 2 Dash of Malagasy chocolate bitters
  • 100% dark chocolate for garnish


Shake everything with ice and strain. Garnish with dark chocolate. 


Bartender notes:

tenderpours:  “Taste notes/evolution: rich & bittersweet milk chocolate notes with light bitter orange undertones that transition into salted caramel, dark & milk chocrolate, with somewhat faint oaky hazelnut finish. Paired with red velvet cupcake.

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