Tennessee Chocolate


Tennessee Chocolate BottlesHere I go offering another cocktail crafted with Nelson’s Green Brier Tennessee White Whiskey*.  As I’ve written previously, it is single distilled from a mash of corn, barley and wheat which gives it some subtle, but distinct, differences from other premium white whiskeys.  I think Nelson’s Green Brier is slightly sweeter and contains a malt/chocolate note, but still present is the ‘bite’ you would expect from white whiskey.  A lot of recipes try to cover up the ‘bite’ of white whiskey with fruit juices or other sweeteners. I wanted to highlight the hint of chocolate without increasing the sweet.  While I consider this a dessert cocktail, it isn’t cloying and allows the ‘bite’ to add character to the party.  Adding 4-5 drops of Bittermens Mole Bitters will decrease the sweetness and increase the complexity.

Tenessee Chocolate

  • 1 0z. Nelson’s Green Brier Tennessee White Whiskey
  • 1 oz. Frangelico
  • 1 oz. Crème de Cocao
  • 1/4 oz. Ancho Reyes
  • Optional 4-5 drops Bitterman’s Mole Bitters
  1. Chill a cocktail glass with ice and water
  2. Combine all ingredients to a mixing glass with ice and stir to chill
  3. Strain into chilled glass


* Doc Elliott’s Mixology receives no compensation for brands mentioned.


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