golden phone

1 oz Blanco Tequila (Cimarron)
1/2 oz Yellow Chartreuse
1/2 oz Lillet Blanc (Cocchi Americano)
1/4 oz Crème de Cacao (Tempus Fugit)
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist and two cherries on a pick (lemon twist only).Two Thursdays ago, I decided to make an intriguing dessert cocktail of sorts that appeared in Punch Drinks called the Golden Phone. It was crafted by Michael Fifelski at the Harvey House in Madison, Wisconsin, and the idea was a stirred riff on Jim Meehan's 21st Century. Once assembled, the Golden Phone greeted the senses with a lemon, chocolate, and herbal aroma. Next, a roast note on the sip from the chocolate liqueur flowed into tequila, minty-herbal, and chocolate flavors on the swallow. Overall, it was a touch on the sweet side as expected which is why I did not mind that it was three quarters the size of my usual cocktail build.