Dark Hedges: A Holiday Cocktail

• 1½ oz. cacao nib–infused Old Tom gin
• 1 ozpineapple juice
•  ¾ oz. fresh lemon juice
•  ½ oz. dark crème de cacao
•  ½ oz. Branca Menta
•  ¼ oz. demerara syrup (1:1)

Preparation

1. 1.

   Shake all of the ingredients with ice, then strain into a glass filled with fresh ice. Garnish with a sprinkle of cacao nibs.

2. 2.

   Cacao Nib-Infused Old Tom Gin: Toast ½ cup of cacao nibs in a dry pan over medium heat until fragrant, then combine with 1 750 ml bottle of Old Tom gin in a large, sealable container. Let the mixture infuse for 12 to 24 hours, then strain and bottle for use. Keeps indefinitely, though the flavor’s intensity may fade over time.