Jeremy Oertel makes this nightcap super-chocolaty but not too sweet by steeping cocoa nibs in bittersweet Ramazzotti amaro. “Ramazzotti is cool. It’s got these dark Coca-Cola and vanilla flavors in it,” he says. Slideshow: Scotch Whiskey Cocktail RecipesRecipe from Food & Wine Cocktails 2015
Roasted Cocoa Nib Ramazzotti: In a small skillet, toast 2 tablespoons cocoa nibs over low heat, stirring, until fragrant, 5 minutes. Transfer to a small bowl with 4 ounces Ramazzotti amaro. Cover and refrigerate overnight. Strain the infused amaro into a jar and refrigerate for up to 1 month. Makes about 4 ounces.