XOXO Cocktail Recipe
Written by Make the XOXO Cocktail with this straightforward recipe! Blend Cognac, Pedro Ximénez Sherry, Dark Cacao Liqueur, Triple Sec, and Orange Bitters for a tasty & complex cocktail.
Prep time: 1 minute
Mixing time: 1 minute
Servings: 1
Calories: 171
Ingredients
- 1 oz Cognac
- ½ oz dark cacao liqueur
- ½ oz triple sec
- ⅓ oz Pedro Ximénez Sherry
- 1 dash orange bitters
- Ice cubes
- Orange zest twist - for garnish, optional
Equipment
- Old Fashioned Glass
- Measuring Jigger
- Stirring Glass
- Cocktail Strainer
- Stirrer or Bar Spoon
Instructions
- Prep Glass: Fill an Old Fashioned or Rocks glass with ice. Give it a quick stir and set it aside.
- Add Bitters: Pour 1 dash orange bitters into the mixing glass.
- Add Sherry: Measure and pour ⅓ oz Pedro Ximénez Sherry into the mixing glass.
- Add Dark Cacao Liqueur: Add ½ oz dark cacao liqueur.
- Add Triple Sec: Add ½ oz triple sec into the mixing glass as well.
- Add Cognac: Finally, add 1 oz Cognac to the mix.
- Add Ice and Stir: Fill the mixing glass with ice. Using a bar spoon or a long stirrer, stir well (for about 15-20 seconds). Give it a taste and stir a bit more if you feel like more dilution is necessary.
- Strain: Discard the ice in the Old Fashioned glass and refill it with fresh, new ice cubes (or block ice). Then, use the cocktail strainer to strain the drink into the ice-filled glass.
- Garnish: Garnish with an orange twist (to do so, express the orange zest on top of the drink and place it on the rim of the glass or drop it directly inside) and serve immediately.
Notes
Substitutes:
- Cognac: If you don't have Cognac, try using another brandy, such as Armagnac or Applejack, as a substitute. You can also use bourbon for a different but equally delightful flavor.
- Pedro Ximénez Sherry: If you don't have Pedro Ximénez Sherry, you can use Oloroso Sherry as a substitute. You can also use red port as a substitute; it adds a different sweetness but still works well in this cocktail.
- Dark Chocolate or Cacao Liqueur: Any kind of dark chocolate liqueur works in this cocktail, including dark “crème de cacao”.
- Triple Sec: Any type of orange liqueur, such as curaçao for example, can be used to make this cocktail. For a lighter version, you can use orange peel syrup as a substitute. To make your own syrup, mix together 1 part white sugar and 1 part water over low heat. Stir well to dissolve the sugar, remove from the heat, and add orange peels to the syrup. Let the mixture cool down to temperature, transfer to an airtight container, and let it infuse in the fridge for at least one day. When ready to use, strain to remove the peels and store in the fridge after use.
- Angostura Orange Bitters: Although Angostura is the most famous brand, any type and brand of orange bitters can be used in this cocktail. Regular Angostura bitters can be used if you don't have the orange variety, though it will change the flavor slightly.
Making a Pitcher of XOXO Cocktail:
- Scale: To make a pitcher that serves 8, multiply all the ingredients by 8. That would be 8 oz of Cognac, 4 oz of Dark Cacao Liqueur, 4 oz of Triple Sec, 2 ½ oz of Pedro Ximénez Sherry, and 8 dashes of Angostura Orange Bitters.
- Mix: In a large pitcher, combine the Cognac, Sherry, Dark Chocolate Liqueur, Triple Sec, and Angostura Orange Bitters. Add ice and stir well. Give it a taste and stir a bit more if you feel like more dilution is necessary. Strain to remove the ice and transfer it into a bottle.
- Serve: Pour the mixture into chilled martini or coupe glasses, garnish with an orange peel, and serve immediately. Be sure to put the bottle back into the fridge between each serving: this cocktail should always be served as cold as possible, and sherry is prone to oxidation when kept at room temperature. If you have any leftovers, you can keep the bottle in the fridge for up to 3 months.