This pretty drink is designed to taste like those European sandwich cookies flavored with almond, cocoa, and orange zest. The recipe calls for chocolate liqueur. I used
MurLarkey cocoa whiskey--which is not a liqueur. I added a half teaspoon of sugar to sweeten the half ounce of cocoa whiskey in the drink.
My Macaroon turned out very good, rich but not too sweet. Cocoa whiskey has a little more rawness of cocoa nibs and grain liqueur--it's not as smooth as creme de cacao. A large orange zest twisted over the drink and rubbed on the rim really helps cut the surgery ingredients.
- 3 oz. vodka (Divine Clarity used)
- 1/2 oz. chocolate liqueur (MurLarkey cocoa whiskey and a half tsp. sugar syrup used)
- 1/2 oz. amaretto
- orange twist
Combine liquid ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Twist orange peel over the drink and drop it in the glass.
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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com