I love dark chocolate and orange – it’s a flavour combination for the ages. When we saw a dark chocolate milk in the grocery store this week, I thought immediately of a rich cocktail. When I went to make it, the Cointreau called out to me, with memories of chocolate oranges at Christmas.
2 oz dark chocolate milk
1 1/2 oz Dark Horse rye whisky
1/2 oz Cointreau
Shake well over ice and strain into cocktail glass. To really gild the lily you could top with some grated white chocolate.
I saw some Caribbean peanut punch in our local grocery store yesterday and immediately thought of a pbc cocktail. A quick search of the Internet showed I was not the first! However, several variations used Kahlua and I wanted to use white creme de cacao. There are a number of recipes for homemade peanut punch on the web as well; the store-bought version does not add any spices beyond vanilla and lends itself nicely to this treatment. It tastes like a blender drink but no blender required!
Chocolate syrup – line the glass
2 oz peanut punch
1 oz white rum
1/2 oz white creme de cacao
Shake over ice and strain into chocolate-strewn cocktail glass.