Prompted Pours

Velvet Shadow

A decadent after-dinner sipper that swaps sugar for the deep coffee-cocoa richness of Del Santo and the honeyed botanicals of Bénédictine.

Glass
Rocks glass
Method
Stir
Ice
Large Cube
Garnish
Lemon peel
Serves
1

Ingredients

  • 1.5 oz Calvados
  • 0.5 oz Coffee liqueur — Luxardo Del Santo recommended for its espresso/cocoa weight
  • 0.25 oz Bénédictine
  • 2 dashes Bennett Exorcist bitters
  • 1 dash Bennett Scorpion bitters

Story

This emerged when I asked for recommendations using my wider shelf — specifically Bénédictine and Luxardo Del Santo. You suggested it to satisfy my original “chocolate” request by using the espresso and cacao notes of the Del Santo as a functional sweetener.

Method

  1. Combine all liquid ingredients in a mixing glass with plenty of ice.
  2. Stir well to integrate the thick liqueurs with the spirit.
  3. Strain over a single large cube in a rocks glass.
  4. Express the lemon peel over the top to provide a bright aromatic contrast to the dark flavors.

Notes

  • The Scorpion bitters provide a sharp “spine” to an otherwise very round and soft drink.
  • Specific brand for the coffee liqueur (Luxardo Del Santo) is in the ingredient note rather than tagged separately — coffee-liqueur is the canonical taxonomy bucket.