Nightshade

nightshade 1

Nightshade is our evening twilight indulgence, where deep yet delicate flavors come to life. Bourbon infused with sweet cacao nibs imparts rich notes of tobacco, chocolate, and leather, and Cara Cara oranges bring a smooth, mellow sweetness. Sirene Americana Rosso adds floral complexity, balancing the mix with bittersweet hints of rose, coriander and red currant.

These bold ingredients come together to create a dark, striking cocktail…but there’s more! Through the magic of milk clarification, we soften the rough edges, dial down the intensity, and transform it into a clear, creamy, and irresistibly smooth low-ABV drink, perfect for leisurely sipping.

Let’s Make Nightshade

chocolate infused bourbon

Left to right, Cara Cara orange juice, pecan shortbread cookies, bourbon infused with sweet cocoa nibs and lactic acid solution. The cookies are used to flavor the milk for clarification in the White Lotus and are optional for Nightshade. The lactic acid solution used to increase the acidity of the cocktail enough for efficient curdling.

clarifying nightshade

It’s not pretty, but this is what it looks like after curdling and settling, before the final steps of straining. Follow the instructions and create the gorgeous, smooth and delicious cocktail below.

nightshade 2
Nightshade

Read about the delicious White Lotus HERE for details about the chemistry of the milk clarification process. Print

Nightshade

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A milk clarified cocktail with chocolate infused bourbon, orange, aperitivo americana rosso and simple syrup

  • Author: Tim
  • Yield: 4 1x

Ingredients

Scale

Cocoa Nib Infused Bourbon

  • 2 oz sweet cacao nibs
  • 8 oz wheated bourbon – about 8586 proof

Lactic Acid Solution

  • 6 grams food grade lactic acid powder
  • 60 grams filtered water

Nightshade Cocktail

  • 12 oz Sirene Aperitivo Americano Rosso
  • 6 oz chocolate bourbon
  • 6 oz cara cara orange juice
  • .5 oz simple syrup
  • 1 tsp lactic acid solution
  • 6 oz whole milk

Instructions

  1. Place the cocoa nibs and bourbon in a jar, cover tightly, shake and let it rest overnight
  2. Strain out the nibs through a cheesecloth lined fine mesh strainer and reserve the bourbon
  3. Batch the cocktail in a quart jar, add a teaspoon of lactic acid and stir
  4. Slowly pour the milk into the batched cocktail and stir gently once
  5. Cover tightly and refrigerate the curdled milk cocktail in the refrigerator for 2-3 hours
  6. Strain with a fine mesh strainer. Strain again with a cheesecloth lined strainer. Finish by straining through a coffee filter
  7. Pour, garnish and serve