Chocolate Kiss Cocktail

Chocolate Kiss Cocktail

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  • Prep Time


  • Total Time


  • Servings



  • ounces cognac, such as Hennessy VSOP

  • 1

    ounce oloroso sherry, such as Lustau

  • ½

    ounce Cane Simple Syrup, recipe follows

  • ½

    ounce dark chocolate syrup

  • ½

    ounce half-and-half

  • ¼

    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

  • Cane Simple Syrup:

  • 1

    cup pure cane sugar


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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