How the fault line cocktail came to be. “One day, I was at the bar when a regular came in, sat down, and challenged me to prove her wrong about Campari. I’ll admit I had no idea what I was going to come up with, but when I reached down in the dog-box for a bottle of Campari, it was wrongly placed next to the Creme De Cassis. Inspired, I came back up with both bottles, and I knew it was time to reach for the Balcones Rye. All the ingredients combined create a sense of sipping on delicious, perfectly textured chocolate-red velvet cake. I still don’t know who was at fault for the bottle placement, but they inspired something lovely.” Sam Valentine the cocktail creator with Seven Grand Austin. Found quote and original recipe at Chilled Magazine.
The fault line cocktail
This drink is a mixture of Balcones rye whiskey, Campari, and creme de cassis. The whiskey has a 100% rye mashbill comprised of elbon and some specialty crystal, chocolate, and roasted rye grains. It has the typical rye spice on the front, finishing with dark chocolate and espresso.
Creme De Cassis is a sweet, dark red liqueur made from blackcurrants. It has a rich, layered dark-berry flavor. Balanced by the tannins and tartness, you might associate with blackberries. You can also substitute the black raspberry liqueur, Chambord. It is a 1 to 1 swap.
The Campari and Chambord take lead with rich fruit flavors and a luxurious mouthfeel. There are hints of chocolate from the rye before the bitter Campari finish.
1.75 oz. Balcones Rye
.5 oz. Campari
.25 oz. Creme De Cassis or Chambord
2 dashes Orange Bitters
How to make the Fault Line
Combine all ingredients in a stirring glass with ice. Stir until chilled. Strain into a cocktail glass and garnish with an orange peel.