Chocolate Kiss Cocktail
By Joelene
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Ingredients
- 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
Details
Preparation
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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