Share on Facebook Share on Twitter Share on Pinterest To welcome the Year of the Pig, we’ve made a twist to the classic old fashioned and paired it with iconic Filipino pork rinds. Infusing the whisky with the rich taste of Filipino chocolate rice, the sweet and salty pairing really works as the fatty saltiness of the pork rinds brings out the deep flavors of chocolate. The sweet earthiness of the chocolate shines without being overpowering, with notes of orange bringing some freshness on the nose. The bite of Irish whiskey is tempered by the mild nuttiness of the rice, resulting in a smooth and soft, potent yet delicate drink. As an option, you can sprinkle some tuyo flakes on top, maybe even add a splash of evaporated milk, to have the full champorado drinking experience. Ingredients: 50 ml champorado-infused Jameson Irish Whiskey* 5 ml simple syrup 3 drops chocolate bitters 1 dash orange bitters orange peel *Infuse 1/4 pack of White King Champorado Mix in 250 ml Jameson Irish Whiskey overnight, strain, let sit for a few hours and strain again. Directions: Pour ingredients into mixing glass. Add ice and stir. Strain into glass with ice. Express oil from orange peel and garnish. Serve with a side of pork rinds.