This Valentine’s Day give a gift that puts boxed candy to shame: a bottle of chocolate-infused bourbon. Cameron Cook, bartender at American Food and Beverage in Fort Worth, Texas, infuses whiskey with chocolate, coffee, and ancho chiles, a combo he was inspired to create after eating a particularly delicious chocolate, espresso, and chile-rubbed elk strip. He shares his recipe, below, and then shows us how to combine the infused bourbon with bitters and sweet port for a romantic, barrel-aged cocktail he calls Frisky Business.


• 2 bottles Buffalo Trace
• 1 cup dark baking chocolate
• ½ cup cocoa nibs
• ½ whole ancho chile
• 3 Tbsp. Avoca coffee grounds

Combine all ingredients. Steep for four days. Strain.


• 1 bottle (750 mL) chocolate-infused Buffalo Trace bourbon • 1 bottle (750 mL) Graham’s Six Grapes port
• 1 bottle (750 mL) Cynar bitters
• 1 bottle (5 oz.) Fee Brother’s Aztec Chocolate Cocktail Bitters

Combine all ingredients in a cocktail barrel. Age for six weeks. Pour barrel-aged mixture into an Old Fashioned glass over ice. Garnish with an expressed orange peel.

Alyson Sheppard is the resident hangover specialist at Follow her on Twitter: @amshep