From Abby Butler (The Tatarian, Denver)
Garnish: cacao nibs
To make the cacao-nib infused gin, toast ½ cup of cacao nibs in a dry pan over medium heat until fragrant, then combine with a 750ml bottle of Old Tom gin in a large, sealable container. Let the mixture infuse for 12-24 hours, then strain and bottle for use. Keeps indefinitely, though the flavor's intensity may fade over time.
Shake all ingredients with ice, then strain into a double Old Fashioned glass filled with ice and garnish with a sprinkle of cacao nibs.
Taking its name from an eerily beautiful avenue of historic beech trees in County Antrim, Northern Ireland, this cocktail is bold and intriguing with cacao nib-infused Old Tom gin, and Branca Menta and crème de cacao balancing bitter and sweet.