The Burl Ives

The Burl Ives by Tuxedo No. 2

Pairing this box with a wintery cocktail proved incredible easy, which was a huge relief after losing my mind trying to match up those bothersome burls.  Robert Yarger actually gave me the idea, and it was much too good to pass up.  The “Burl Ives” is a modern holiday classic with blended scotch created by the talented team behind Tuxedo No. 2, a cocktail collection.  Evoking the Bobby Burns (that bonnie sip previously paired with another Yarger creation), the Burl Ives adds crème de cacao, a rich and indulgent chocolate liqueur.

History traces chocolate liqueur in some form back to as early as the mid to late 16oo’s. Here I am using Tempis Fugit’s brilliant offering, which is crafted from 19th century French and English recipes. One unique feature of this luscious liqueur is how the cacao is sourced from Venezuela and the vanilla from Mexico, as in the old recipes.

It’s sweet and rich and nuanced in cocktails. In other words, crème de cacao brings the party.

 In the Burl Ives it creates a wonderful wintry nightcap to savor by the fire, while fiddling, flailing, or finessing this fine puzzle box.  Robert also mentioned that he prefers his Burl Ives with dry vermouth, instead of the original sweet version called for by the recipe.  Either way, have too many of these, and you may be dancing burl-esque.  Cheers!

The holidays came burly this year

The Burl Ives by Tuxedo No. 2

2 oz blended scotch

½ oz sweet vermouth

½ oz creme de cacao

4 dashes angostura bitters

orange peel for garnish

Stir ingredients together over ice and strain into a favorite glass.  Garnish with expressed orange peel and enjoy while humming “Silver Bells”.