These sinful sippables give new meaning to the words “chocolate bar”
Levon Kutcy
Rudy’s Eat &
Drink
Mixology isn’t all shot-pouring and ice-shaking. With culinary influences creeping into craft cocktail culture, more bartenders may be finding themselves in the kitchen. These three drinks combine the liquor cabinet with cucina concoctions housemade coulis, orange syrup, and ice cream.
White Chocolate Campino
Ingredients
1 oz 2% milk
1 1/4 oz Creme de Cacao
2/3 oz Chambord
1/3 oz Vanilla Vodka
raspberry coulis
white chocolate dipped raspberries (for garnish)
Method
- Spoon a dollop of raspberry coulis into the bottom of a martini glass. (Blend raspberries and strain to remove seeds.)
- Fill cocktail shaker with ice and add in the milk, Creme de Cacao, and chambord.
- Shake for about 10 seconds and strain mixture into glass. Garnish with white chocolate dipped raspberries.
Guinness Float
Ingredients
1/2 oz Creme de Cacao
1/2 oz Frangelico
5-6 oz Guinness
peanut butter chocolate ice cream (housemade)
cocoa powder (for garnish)[/one_half]
Method
- Place a few scoops of ice cream into a goblet or large glass.
- Mix Frangelico and Creme de Cacao and pour over ice cream.
- Using a spoon to control the pour, float Guinness on top of the drink.
- Garnish with a sprinkling of cocoa powder.
Rudy’s Chocolate Orange
Ingredients
1 2/3 oz Creme de Cacao
1/3 oz Blood Orange Vodka
orange simple syrup
thinly sliced orange (for garnish)
chocolate orange garnish
Method
- Fill cocktail shaker with ice and pour in the Creme de Cacao, blood orange vodka, and simple syrup.
- Shake for about 10 seconds and strain into a martini glass.
- Top with a slice of orange and chocolate garnish. (Drizzle parchment or wax paper with melted chocolate and sprinkle with orange zest. Snap into pieces when solid.)
Sean Barringer
295 York
Choc-work Orange
Ingredients
1 oz Godiva chocolate liquor
1/2 oz Grand Marnier
1/2 oz Maker’s Mark Bourbon
1 oz evaporated milk
3/4 oz orange syrup
chocolate sauce (for garnish)
Method
- Freeze chocolate sauce briefly to help keep its form and prevent melting. Squeeze sauce in a thin line around the middle of a martini glass.
- Combine remaining ingredients in a cocktail shaker full of ice and shake.
- Strain into glass. Garnish with grated chocolate.
El Choco Loco
Ingredients
1 oz Patron Cafe
1/2 oz Chocolat Royal
1/2 oz Kahlua
1/2 oz Crème de cacao
chili syrup, to taste
dash Angostura orange bitters
dash Bar 40 umami bitters
Method
- Chili syrup: Boil 1/2 cup water, 1/2 cup sugar and 2 quartered Fresno chiles in saucepan stirring frequently. Cool before using.
- Mix all ingredients in a cocktail shaker with ice.
- Stir ingredients together. Shaking will dilute mixture too much.
- Wet the rim of a rocks glass and roll in chocolate salt (mix 2 tbsp kosher salt and 2 tbsp cocoa powder.)Strain drink into glass over fresh ice.
Portini
Ingredients
1 oz Taylor 10 Tawny Port
1 oz Crème de Cacao
1 oz egg whites
1 oz grape juice
chocolate-covered grapes (for garnish)
Method
- Combine ingredients in a cocktail shaker filled with ice.
- Shake and strain into a martini glass.
- Garnish with chocolate covered grapes on a skewer.