For the cocoa washed bourbon: Melt the cocoa butter in a medium skillet over low heat. Allow it to cool slightly then pour the cocoa butter into a mixing bowl and add the bourbon. Stir vigorously. Pour the mixture into a widemouthed jar and shake occasionally, with the lid on, for 1 hour. Refrigerate at least 8 hours and up to 48 hours, shaking every 8 hours or so. Scoop the hardened cocoa butter off the top of the bourbon, then pour the bourbon through a strainer into a bottle or mason jar. Keep refrigerated for up to 2 weeks.
For the cocktail: Add 2 ounces cocoa washed bourbon, hibiscus liqueur, cherry juice and chocolate bitters to a cocktail shaker with a cup of ice and shake well. Strain into two double old fashioned glasses filled with fresh ice and top with the berry sparkling water to taste. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.