howlin' at the moon

1 Lemon Peel
2 oz Bols Barreled-Aged Genever
2 tsp Marie Brizzard White Crème de Cacao (Bols)
1/2 tsp Cane Sugar Syrup (Sirop JM)
2 dash Bittercube Cherry Bark-Vanilla Bitters (2 dash King Floyd's Cherry-Cacao + 2 dash Savoy Society Orange-Vanilla)

Muddle the lemon twist, add the rest of the ingredients, stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.Two Wednesdays ago, I reached for the Death & Co.: Modern Classic Cocktails book, and I spotted the Howlin' at the Moon by Brad Farran at Manhattan's Death & Co. in 2012. Brad created this Old Fashioned based on how well barrel-aged Genever works with chocolate. Regardless of the barrel-aged aspect, I have enjoyed three Genever-cacao drinks before such as The Murder of Dutch Schultz and the Double Dutch. Since I had barrel-aged Bols on my shelves, I set to mixing. Here, the Howlin' at the Moon let out an orange, malty, and chocolate aroma. Next, a malty and semi-sweet sip opened up into malt, herbal, wormwood, chocolate, and cherry flavors on the swallow.