Cocktails
Black Noir Cocktail Recipe
Black Noir is a take on a Boulevardier, giving it a twist with dry fruit, cherry and chocolate.
Ingredients
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40 ml Jameson Black Barrel
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15 ml Cacao Vermouth
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20 ml Bitter Aperitif
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5 ml Cherry Liqueur
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7.5 ml Malic acid solution
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1⅓ Parts Jameson Black Barrel
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½ Parts Cacao Vermouth
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⅔ Parts Bitter Aperitif
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⅙ Parts Cherry Liqueur
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¼ Parts Malic acid solution
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Rocks Glass
How to make
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Combine 250 ml of Jameson Black Barrel and 25g of dried apricots. Sous-vide the mixture for 2 hours at 60°C. Once done, strain the liquid to remove the apricot pieces.
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Add 10g of cacao nibs to 100g of sweet vermouth. Let the mixture infuse for 12 hours at room temperature.
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Dissolve 6g of malic acid powder in 150 ml of water by stirring until the powder is completely diluted.
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In a mixing glass, combine: 40 ml of the apricot-infused Jameson Black Barrel, 15 ml of cacao-infused vermouth, 20 ml of bitter aperitif, 5 ml of cherry liqueur, 7.5 ml of the malic acid solution. Stir the mixture with ice, then strain it into a rocks glass over a square ice block.
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For the garnish:
Melt dark chocolate and pour it into a mould to create a chocolate cup. Use the leftover apricot chunks from the infusion, stewed with sugar and berries, to fill the chocolate cup. Place the chocolate cup on the drink as a garnish. Serve and enjoy!
About this Cocktail
Black Noir is a spirit-forward cocktail made with dried apricot-infused Jameson Black Barrel, cherry liqueur, bitter aperitif, and cacao vermouth. This combination gives the drink fruity, tart flavours, complemented by hints of spice, roasted nuts, and the dark, woody notes characteristic of Jameson Black Barrel.
