Put a little caramel sauce on one plate and cocoa powder on another. Dip the edge of a martini glass first in the caramel, then in the cocoa powder.
Put the cognac, half-and-half, sherry, Bitter Chocolate Syrup and Simple Syrup in a cocktail shaker and DRY SHAKE vigorously to mix the ingredients together well. Add ice and shake vigorously again. Taste for balance, single-strain into the prepared glass, garnish with fresh nutmeg and serve.
Mix the chocolate with 4 ounces warm water in a small bowl until melted.
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.
Recipe courtesy of Geoffrey Zakarian