This Mud Puddle and Campari cocktail is balanced with a delicious stout syrup, creating a dusted cocoa like cocktail. And don’t forget the egg white— it brings the silky texture and fluffy foam. Definitely worth the extra shake.
- 1 oz Mud Puddle Bitter Chocolate Vodka
- 1 oz Distiller’s Cut Rum
- 1/2 oz Campari
- 3/4 oz Stout Syrup* (We used Ferment Imperial Stout)
- 1 egg white
Combine all ingredients in a shaker tin without ice. Vigorously dry shake (no ice) for at least 30 seconds. Add ice to the tin and shake for an additional 15 seconds. Strain into a martini or coupe glass.
*Stout Syrup: Pour 500ml (16 oz) stout into a sauce pan and bring to a simmer (we used Ferment Imperial Stout). Simmer beer until it has reduced by half, down to 250ml (about 8 oz). Combine with 125 ml (about 1/2 cup) white sugar and 125 ml (about 1/2 cup) dark brown sugar. Stir to dissolve. Stout syrup can be enjoyed for up to two weeks if refrigerated.
