serves 1
Vanilla Bean-Infused Rye
1/2 vanilla bean, split lengthwise, seeds scraped and reserved
1 (750-ml) bottle rye whiskey*
Cacao-Infused Campari
1 (750-ml) bottle Campari
1/4 cup cacao nibs
Saline Solution
1/3 cup hot water
2 tablespoons flaked sea salt
Ice and Fire Cocktail
1 1/2 ounces Vanilla Bean-Infused Rye
3/4 ounce sweet vermouth**
3/4 ounce Cacao-Infused Campari
1 teaspoon Bénédictine
4 dashes Angostura Bitters
4 drops Saline Solution
Garnish: cacao nibs
For Vanilla Bean-Infused Rye
Add vanilla bean and reserved seeds to whiskey bottle, close, and let stand at room temperature for at least 5 days. Discard vanilla bean, or let stand to further infuse whiskey as it ages.
For Cacao-Infused Campari
In a large container, combine Campari and cacao nibs. Cover and refrigerate until flavor of cacao is prevalent, 3 to 4 days. Strain through a fine-mesh sieve, and refrigerate until ready to use.
For Saline Solution
In a jar with lid, stir together ? cup hot water and salt until salt dissolves. Cover and refrigerate for up to 2 weeks.
For Ice and Fire Cocktail
In a mixing glass, combine Vanilla Bean-Infused Rye, vermouth, Cacao-Infused Campari, Bénédictine, bitters, and Saline Solution. Add ice, and stir for 20 seconds. Strain into a rocks glass, and top with fresh ice. Garnish with cacao nibs, if desired.
Note
*Cocchi Torino works well for its spice-forward profile
**Rittenhouse Straight Rye Whisky was used in this recipe