Chocolate Kiss

Total Time:
30 min
Prep:
10 min
Inactive:
15 min
Cook:
5 min

Yield:
1 drink

Ingredients
  • Caramel sauce, for the rim
  • Cocoa powder, for the rim
  • 1 1/4 ounces cognac, such as Hennessy VSOP
  • 1 ounce half-and-half
  • 1/2 ounce oloroso sherry, such as Lustau
  • 1/2 ounce Bitter Chocolate Syrup, recipe follows
  • 1/2 ounce Simple Syrup, recipe follows
  • Grated fresh nutmeg, for garnish
  • Bitter Chocolate Syrup:
  • 4 ounces chopped bittersweet chocolate (70 percent), such as Valrhona
  • Simple Syrup:
  • 1 cup sugar
Directions
Watch how to make this recipe.
  • 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.

Bitter Chocolate Syrup:
  • Mix the chocolate with 4 ounces warm water in a small bowl until melted.

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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    This recipe is featured in:

    The Kitchen