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Chocolate Liqueur and Chocolate Martinis - stufftilupop
stufftilupop
stufftilupop
Chocolate Liqueur and Chocolate Martinis
So, a friend came over last night and said:
Somebody gave me some chocolate liqueur recently. I'd heard that you can make chocolate martinis with it, but none of the ones I've tried turned out any good. Do you have any ideas?
I couldn't resist a challenge like that. I love to experiment with cocktail recipes. Of course, I could've looked some up, but I wanted to see what I could come up with on my own. That's the fun of mixology.

The first step was to determine the type of chocolate liqueur my friend had, because he couldn't recall the name of it. Godiva Chocolate Liqueur is representative of one type. BevMo.com describes is as:
Deep darkish brown color; attractive aromas of creamy milk chocolate; sweet on the palate; fine and elegantly flavored; an excellent liqueur in in the spirit of Belgium chocolate style.
Another style is a cream-based liqueur (like Irish Cream), such as Vermeer Dutch Chocolate Cream Liqueur that I had on hand:
Rich, delicate, exquisite. Enjoy over ice, sip it straight, add to coffee or drizzle over ice cream. [Bevmo.com]
The two liqueurs are quite different in character, and I would not use them interchangeably when making a drink. We determined that my friend had a Godiva-style liqueur, so I concentrated on chocolate martinis he could make with it. But since I'd pulled out the Vermeer for comparison, I decided to whip up a couple of cocktails with it as well. Here's what I came up with. I mixed each by shaking for better aeration, which clouds the drink initially. Let it stand a couple of minutes to clear, or stir instead of shaking if you prefer.

Chocolate Martini
  • 2 oz. Godiva Chocolate Liqueur
  • 2 oz. vanilla vodka (I like Stoli Vanil)
  • ½ oz. Grand Marnier (or triple sec, if you don't have Grand Marnier)

Chocolate-Raspberry Martini
  • 2 oz. Godiva Chocolate Liqueur
  • 2 oz. vanilla vodka
  • ¼ - ½ oz. Chambord raspberry liqueur
Don't go overboard with the Chambord, or it'll overwhelm the drink. I like raspberry a lot, so I made this with ½ oz. of Chambord. But it had a pronounced raspberry flavor. You might want to start out with only ¼ oz. at first.

Mounds Bar
  • 1 - 1½ oz. Vermeer Dutch Chocolate Cream Liqueur
  • 1 oz. vanilla rum
  • 1 oz. coconut rum
Named after the American candy bar. Shake vigorously for best results. I made my version last night with equal parts of the ingredients, which turned out fine. But for a more chocolaty version, I'd bump up the Vermeer a bit. I think that this would work very well as a blended drink, too, but I'd have to experiment with the amount of the liqueurs vs. the amount of ice to see what worked best.
Almond Joy
  • 1 - 1½ oz. Vermeer Dutch Chocolate Cream Liqueur
  • 1 oz. vanilla rum
  • 1 oz. coconut rum
  • ¼ oz. Amaretto
Named after the American candy bar. Be very careful not to go overboard with the Amaretto, as it's a strong flavor. Shake vigorously for best results. I think that this would make a great blended drink as well.

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Comments
cue2 From: cue2 Date: February 11th, 2009 08:03 pm (UTC) (Link)
Nice cocktail recipes , keep it coming , did you take the recipe from http://www.addcocktail.com ?
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