BOUVERY CV®

EDITION 2 - NOVEMBER 2019

BOUVERYCV® • PAGE 1 A LONG STORY SHORT

BouveryCV® is a truly remarkable, small batch artisanal . Using the highest quality cocoa, natural flavors and blended with locally produced Connecticut corn , we promise to take you on a decadent, journey you’ve never experienced. From its 1999 inception in Notting Hill, London, Danny Bouvery’s interest in blending fine chocolate and vodka (regular occupants of his fridge) led him to experimenting and finally perfecting his secret recipe in New York. Ultimately used to gain access to the best New York parties on the condition he would bring his naughty libation, The demand for the ‘’ chocolate liqueur convinced Danny and Anabela his wife, it was time to partner with a distillery. Embarking on a six year journey of development was the final piece of the puzzle, the rest is history in the making.

Ladies and gentlemen, we present to you BouveryCV®, made in the USA, using the finest ingredients.

BOUVERYCV® • PAGE 2 WHAT’S IN IT

The cocoa is sourced from South America and West Africa, from which a low-fat cocoa powder is produced that gives the deep, rich dark chocolate flavor and aromas. Our premium corn vodka is from Westford Hill Distillers in Connecticut, providing the smooth alcohol bite, while the dairy component provides the rich, creamy mouth feel, viscosity and luscious texture. We recommend you shake well before opening, mixing back any settling of the real chocolate. Consuming within 12 months of opening is recommended, although storage in a cool dark place will extend shelf life, refrigeration is not required. The chocolate liqueur is temperature sensitive, hence refrigeration will thicken the liqueur - perfect for ice pour-overs....hmmmm.

Shaking 2oz of vodka back into the bottle is the perfect way to rehydrate the liqueur if the pour becomes too viscous at room temperature. In the same instance, we recommend you pour 4oz of your favorite tipple (vodka, bourbon, coffee etc.,) into the empty bottle and shake vigoriously. This will collect any residual chocolate and give you the most delicious last drink ....yes the gift that keeps on giving.

BOUVERYCV® • PAGE 3 THE GRAND DAMME

1.5 oz (45 ml) BouveryCV® 0.5 oz (15 ml) Woodford Reserve Bourbon 0.5 oz (15 ml) Liqueur

Add all ingredients in a shaker, add a few large ice cubes, shake well and strain. To be served in a glass of choice.

Note: • Grand Marnier can be replaced with Cointreau or other type

liqueur.

VENUE: SOHO HOUSE MEATPACKING NY • BARTENDER: BEN FITZGERALD

BOUVERYCV® • PAGE 4 CHOCOLATE ESPRESSO MARTINI

1.5 oz (45 ml) Vodka 1 oz (30 ml) Kahlua 0.5 oz (15 ml) BouveryCV® Espresso shot (cold)

Combine all ingredients into a shaker with ice. Shake well, strain and pour in martini glass.

VENUE: VIENNA, AUSTRIA • BARTENDER: GUERILLAMIXOLOGY

BOUVERYCV® • PAGE 5 CHEEKY NIPPLE

2.0 oz (60 ml) BouveryCV® 0.25 oz (8 ml) Grand Marnier 0.25 oz (8 ml) Casamigos Blanco

Add all ingredients into a shaker with ice, shake well and strain over two large ice cubes in a glass.

Note: • Grand Marnier can be replaced with another orange triple sec liqueur.

(Cointreau etc.,)

• Casamigos can be replaced with a premium tequila blanco.

VENUE: LUDLOW HOUSE NY • BARTENDER: SARAH WOLF

BOUVERYCV® • PAGE 6 SKI LODGE

4 oz (120 ml) 1.5 oz (45 ml) BouveryCV® 0.5 oz (15 ml) Green Chartreuse Liqueur Whipped Cream

Stir BouveryCV® into hot chocolate, separately whisk cream with Green Chartreuse and use the foam to top the glass.

Note: • Adding 0.5 oz of Bourbon or Rum can be dangerously good.

VENUE: SOHO HOUSE CHICAGO • BARTENDER: JEREMY RUBENSTEIN

BOUVERYCV® • PAGE 7 BOUVERY ALEXANDER

1.5 oz (45 ml) BouveryCV® 1.5 oz (45 ml) 1.0 oz (30 ml) Fresh Cream

Combine all ingredients into a cocktail shaker. Shake well, strain and pour in cognac glass. Garnish with sprinkle chocolate shavings.

Note: • Replace cognac with vodka and add 1oz Kahlua to make a Chocolate

White Russian instead.

VENUE: LUDLOW HOUSE NY • BARTENDER: SARAH WOLF

BOUVERYCV® • PAGE 8 DARK AND HANDSOME

2 oz (60 ml) Vsop Cognac 1 oz (30 ml) Espresso 0.5 oz (15 ml) BouveryCV® 0.5 oz (15 ml) Amaro Nonino 2 dashes orange bitters 1 egg white

Add all ingredients to shaker with ice and shake hard until chilled. Strain into a chilled cocktail glass. Serve with homemade cookies (honey spice cookies with chocolate buttercream and bluet flowers).

VENUE: NEW HAMPSHIRE • BARTENDER: AMY TRAYNOR MOODYMIXOLOGIST

BOUVERYCV® • PAGE 9 B66 SHOT

1.5 oz (45 ml) BouveryCV® 0.5 oz (15 ml) Grand Marnier

Combine both ingredients into cocktail shaker with ice. Shake well, strain and pour in chilled shot glasses.

Note: • Grand Marnier can be replaced with another orange triple sec liqueur (Cointreau etc., feel free to experiment with other flavors).

VENUE: LUDLOW HOUSE NY • BARTENDER: SARAH WOLF

BOUVERYCV® • PAGE 10 LUDLOW FLAME

0.5 oz (15 ml) BouveryCV® 1.5 oz (45 ml) Woodford Reserve Bourbon 0.5 oz (15 ml) AnWcho Reyes Chili Liqueur 6 Drops Mole Bitters

Add all ingredients into a large glass and stir. Pour over large ice cubes in a glass, garnish with large chili.

VENUE: LUDLOW HOUSE NY • BARTENDER: SARAH WOLF

BOUVERYCV® • PAGE 11 TIAKARETE

1.5 oz (45 ml) BouveryCV® 1.5 oz (45 ml) Plantation Dark Rum Infused With Vanilla 1 oz (30-60 ml) Pineapple Juice (adjust to taste preference)

Add all ingredients in a shaker, add a few large ice cubes, shake well and strain. To be served in a glass of choice.

Note: • Optional, infused by placing 1 vanilla bean cut lengthwise in a bottle of

rum for at least 24hrs..

VENUE: MISSION CEVICHE UES • BARTENDER: ADRIEN LEFORT QUIXOTIC_KING_BAR

BOUVERYCV® • PAGE 12 COCOANOIR

1 oz (30 ml) VSOP Cognac 0.5 oz (15 ml) Bouvery CV® 0.5 oz (15 ml) 1½ oz Whole Milk

Build ingredients into a large snifter and fill with pebble ice. Give a light stir and garnish with grated dark chocolate and a cookie.

VENUE: BURLINGAME CA • BARTENDER: BARLOW GILMORE THEWEEKENDMIXOLOGIST

BOUVERYCV® • PAGE 13 COCO KISS

2 oz (60 ml) Coco Sky 1 oz (30 ml) Bourbon 0.5 oz (15 ml) BouveryCV®

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with strawberries.

VENUE: NEW HAMPSHIRE • BARTENDER: AMY TRAYNOR MOODYMIXOLOGIST

BOUVERYCV® • PAGE 14 THE CHOCOLATE STORM

Cup of Milk 1 oz (30 ml) Rum 1.5 oz (45 ml) BouveryCV®

Add milk and rum to shaker with ice and shake vigorously. Drizzle 0.5oz BouveryCV® onto sides of empty glass and add fresh ice. Pour the shaker mixture into glass, then pour 1oz of BouveryCV® over top.

Note: • You can subsititue rum with whiskey or bourbon.

VENUE: LUDLOW HOUSE • BARTENDER: SARAH WOLF

BOUVERYCV® • PAGE 15 TASTEFULLY UNEXPECTED™

BOUVERYCV® • PAGE 16 WWW.BOUVERYCV.COM • @BOUVERYCV