Ten Thousand a Year

Name: Ten Thousand a Year
Ingredients: 2 oz Ransom Old Tom Gin (cacao-nib Infused); 1/4 oz Demerara Syrup; 1 dash(es) Cardamom Bitters; 1 dash(es) Orange Bitters

+ 1 Likes

By Cathleen Gillette

Submitted on: May 12, 2022

Spirit Forward

Advanced Palate

This build is from my pop-up project, Book of the Month, that I hope to one day turn into an actual cocktail bar! Ten Thousand a Year hails from my Pride & Prejudice series, and uses Ransom's barrel-finished Old Tom gin as the base. Hope you enjoy :)

Ingredients

2 oz
Ransom Old Tom Gin (cacao-nib Infused)

1/4 oz
Demerara Syrup

1 dash(es)
Cardamom Bitters

1 dash(es)
Orange Bitters

Instructions

Garnish

Mint Sprig

Build

Stir & Strain

Glass

Old Fashioned/Rocks

Estimated strength

About 30% ABV (estimate)

By Cathleen Gillette

Cocktail Bartender

Hi there! I’m Cat and I got my bartending start in Columbus, Ohio. I really love creating new drinks to match different themes, seasons, and palates. I also love traveling, and am currently working at a cozy cocktail spot in Taipei! Hopefully I can add more countries to the list in the future ;) Enjoy the drinks I’ve shared - cheers!...

Other Recipes by Cathleen Gillette

Garden Party

Dear Friend

+ 8 More Recipes

Combine all ingredients, stir, and strain into a rocks glass over a large rock. Garnish with Mint sprig. *For the cacao-nib infused gin, use 30 grams of cacao nibs per 750 ml bottle of Ransom's Old Tom. Sous-vide at 160 F for 2 hours, 3 if you like extra chocolately. Check out @bookofthemonthspeakeasy on Instagram for the Pride & Prejudice quotes that inspired this cocktail!

Editor's Note

Cacao-nib infused Old Tom gin brings a rich, earthy depth to this riff on an Old Fashioned. Cardamom and orange bitters provide a bright, aromatic finish.

Ratings & Comments (1)

Want to add a rating, comment, or photo?Open the app

Crafted Pour

8 October 2026

This sounds like a fantastic, thoughtful build! The cacao-nib infusion with the Old Tom gin is such a clever pairing. I'd love to try this at home—thanks for sharing the infusion details!