Cocktail Advent 26: Bon Bon

Oh, did you think we were done just because Christmas is over?! Not a chance! In fact, I figure we’ve got plenty of reasons to continue cocktailing it up through the new year!

Image via Whiskey Blue at W Los Angeles
Image via Whiskey Blue at W Los Angeles

Bon Bon

  • .5 oz Chambord
  • .5 oz Amaretto Di Saronno
  • .5 oz Frangelico
  • .25 oz Chocolate Syrup
  • .5 oz Half & Half
  • .75 oz Raspberry Puree

Add all ingredients in a mixing glass, add ice, cover and shake vigorously.Strain into a port glass and garnish with 3 raspberries.

While I’m not generally a brand snob about liqueurs, when it comes to raspberry liqueurs there are a lot of pale, cough-syrupy options out there. Chambord is the only one that doesn’t twist my face into baby-eating-a-lemon proportions, so sometimes it really does pay to stick with a brand you can trust.

***This recipe was submitted by a representative of Whiskey Blue at W Los Angeles. I am not affiliate with the establishment, nor was I compensated for this post. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

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