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Chocolate Kiss Cocktail


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  • Cane Simple Syrup:
  • 1 1/4 ounces cognac, such as Hennessy VSOP
  • 1 ounce oloroso sherry, such as Lustau
  • 1/2 ounce Cane Simple Syrup, recipe follows
  • 1/2 ounce dark chocolate syrup
  • 1/2 ounce half-and-half
  • 1/4 ounce caramel sauce (the store-bought type used for sundaes)
  • 2 dashes chocolate (mole) bitters, optional (if you have them)
  • Dark cocoa powder, for garnish
  • 1 cup pure cane sugar



Step 1

Place the cognac, sherry, Cane Simple Syrup, dark chocolate syrup, half-and-half, caramel sauce and chocolate bitters if using in a cocktail shaker (without ice) and dry shake until everything is emulsified. Add large ice cubes and shake again vigorously. Double strain and serve in a martini glass or cocktail coupe. Garnish with dark cocoa powder.

Cane Simple Syrup:
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. Yield: 1 1/2 cups


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