Il Panetùn from Jerry Thomas Project

Name: Il Panetùn from Jerry Thomas Project
Ingredients: 1 ½ oz. gin; 1 ½ oz. Grand Marnier; ½ oz. Barolo Chinato; 1 oz homemade chocolate syrup; 1 oz heavy cream; 1 egg yolk (pasteurized if you like); 2 dashes orange bitters; 1 dash Angostura bitters

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Ingredients

1½ oz. gin
1½ oz. Grand Marnier
½ oz. Barolo Chinato
1 ozhomemade chocolate syrup
1 ozheavy cream
1egg yolk (pasteurized if you like)
2 dashesorange bitters
1dash Angostura bitters

Preparation

1.
Combine all the ingredients in a shaker without ice and shake to combine. add ice to the shaker and shake again to chill. Strain into the glass and garnish.
2.
Homemade Chocolate Syrup: In a saucepan, add ¾ cup of sultana raisins and the peeled zest of 2 oranges, then cover with 2 cups of water. Bring to a simmer and gently muddle the fruit, cooking for 6-7 minutes. Strain out the solids and return the liquid to the pan, then add ¾ cup of unsweetened cocoa powder. Whisk over low heat until the cocoa powder has dissolved. Measure the chocolate mixture and add twice the amount of white sugar. return to low heat and stir until the sugar is dissolved and the mixture is smooth. Cool and bottle for use; keeps in the refrigerator for 2 weeks.