First Up
01:48
Now Playing
01:45
Now Playing
All About Chocolate 01:45
A video guide to chocolate: its history and how to use and store it.
- Total: 30 min (includes cooling time)
- Active: 15 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
- 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.
