Double Dark Chocolate Orange cocktail


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.

See also: Chocolate Pudding Cocktail

Chocolate Pudding Cocktail

Chocolate Pudding Cocktail (November 18, 2012)

2 oz very strong (double strength) prepared cocoa, chilled
1 oz spiced rum
1/2 oz white creme de cacao
1/4 oz Frangelico (I used homemade hazelnut liqueur)
1/2 oz vanilla syrup

Grated white chocolate to garnish

Peanut Butter Cup Cocktail

Peanut Butter Cup Cocktail (May 1, 2011)

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.