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Holiday Cocktails: Seasonal Drinks from Top Mixologists

Chadburn Cocktail

Photo Credit: Martin Cate

Chadburn

Contributing Bartender: Martin Cate of Smuggler’s Cove; San Francisco, CA

“Bid farewell to the flavors of fall and herald in the holidays with The Chadburn, a sophisticated, stirred rum cocktail. The cocktail combines the flavors of pear, port and chocolate that will remind you of a comforting dessert. The flavors are used judiciously, creating a nicely balanced drink, suitable as a pre-prandial.”

The Chadburn Cocktail

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This sophisticated cocktail called The Chadburn celebrates both rum and the holidays and is easy to make. What makes this cocktail evocative of a comforting dessert? Discover other holiday cocktails in our collection of original recipes from the top bartenders across the nation.

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Ingredients

  • 2 ounces premium aged, full-bodied rum
  • .5 ounces pear liqueur
  • .5 ounces tawny port
  • dash chocolate mole bitters

Directions

  1. Stir ingredients over ice and strain into a cocktail coupe (glassware depicted in image)

Tips/Techniques

For rums, Martin Cate (the bartender who created this recipe) recommends El Dorado (5 or 8 Year), Appleton Estate Reserve and Mount Gay Extra Old. For pear liqueurs, he suggests Mathilde or Combier. He also recommends Bittermens Chocolate Mole Bitters

 

Meet the Bartender

Martin Cate

Martin Cate is a San Francisco-based rum and exotic cocktail expert and the owner of Smuggler’s Cove San Francisco – a bar designed to celebrate the incredible diversity and versatility of the world’s most exciting spirit: rum. In an annual global industry survey for Drinks International Magazine, Smuggler’s Cove has been twice named one of the Top 50 Bars in the World in 2011 and 2012. Smuggler’s Cove was named one of the ten best cocktail lounges in America by Travel + Leisure Magazine, and one of the Top 100 Bars in America by Food & Wine Magazine for three years in a row. Martin is a certified IBA Spirits Professional and member of the United States Bartenders Guild. (Headshot Photo Credit: John Boatwright