Recipe courtesy of Geoffrey Zakarian

Chocolate Kiss

Name: Chocolate Kiss
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
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; 4 ounces chopped bittersweet chocolate (70 percent), such as Valrhona; 1 cup sugar

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Total: 30 min (includes cooling time)
Active: 15 min

Yield: 1 drink

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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

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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.