January 31st is National Hot Chocolate Day, and who doesn’t love hot chocolate? At DrinkMe, we sure do, but we love chocolate cocktails even more. The very smell of chocolate triggers the brain to relax, making it an instant friend if you’re stressed. And although it takes a whopping 400 cocoa beans to make one pound of chocolate, we cherish the indulgence.
Here’s our contribution to this sweet and wholesome holiday: 10 Chocolate Cocktails that outdo your grandmother’s cocoa and marshmallows any day of the year.
Ever Thine, Ever Mine
Created by Pamela Wiznitzer of Seamstress NYC
Ingredients:
- 5 oz Kerrygold Irish Cream Liqueur
- 75 oz Pama Liqueur
- 5oz Koskenkorva Vodka
Method: Pour in a coupe glass and garnish with raspberries.
Chocolate Bomtini
Ingredients:
- 2 oz BOM BOM Coco Mochanut
- 1 oz Smirnoff Vanilla
- 5 oz Frangelico with ice
Method: Shake all together. Pour into a martini glass rimmed with toasted coconut and cocoa powder. Top with whipped cream and enjoy.
View here
Sweet Singani
Created by Chiyo Takemoto of Coquetel Spirits Co.
Ingredients:
- 5 oz Singani 63
- 75 oz BroVo Chocolate Liqueur
- 5 oz 18.21 Old Fashioned Tonic Syrup
- 5 oz Demerara Syrup
- 2 dashes 21 Black Currant Cocoa Bitters
- 1 Whole Egg
Method: Dry shake, Wet shake, Serve up in a coupe, garnish with cocoa puff dust
In Good Company Hot Cocoa
Photo Credit: In Good Company Hospitality
Created by In Good Company Hospitality Cocktail Curator, Will Benedetto
In Good Company Hospitality’s Hot Cocoa will be available at each of their four Manhattan venues, Refinery Rooftop (63 W 38th St), Park Avenue Tavern (99 Park Ave), Parker and Quinn (64 W 39th St) and Trademark Taste + Grind (38 W 36th St).
Ingredients:
- 1.5 oz In Good Company Cabernet
- 0.5 oz Montelobos Mezcal
- 50g of chocolate syrup
- 2g of salt
- 4 oz soy milk
Method: In a saucepan on low heat, warm up the milk until it’s just about to simmer. Turn the temperature down to low and stir through the chocolate syrup and wine. Take the pot off the stove and carefully pour the liquid into a mug. Stir in the Mezcal and sprinkle with salt. To garnish top with marshmallows and any extra chocolate syrup.
Kiss Me, Cocoa
Created by Pamela Wiznitzer of Seamstress NYC
Ingredients:
Method: Pour over ice and garnish the rim of the glass with cocoa powder, cayenne and sugar.
Coco Mocha Latte
Ingredients:
- 5 oz BOM BOM Coco Mochanut
- 5 oz Iced or hot brewed coffee or espresso
Method: Mix. Add whipped cream and garnish with coffee beans or chocolate strips.
View here
Muy Cocoa
Photo Credit: Ryan Gleason
Created by josh Cameron, Head Bartender at Boulton and Watt (5 Avenue A)
Ingredients:
- Heaped Tbsp dark cocoa
- 1 oz Heavy cream
- 3 oz Hot water
- 1 oz Ancho Reyes
- 0.5 oz Cafe Borghetti
- 0.5 oz Agave nectar
Method: Stir together cocoa, cream and water over low heat until blended. Pour in a mug and add Ancho Reyes, Cafe Borghetti, and agave. Stir and top with whipped cream and grated cinnamon. Enjoy!
Macchiato Martini
Classic Coffee Inspired Martini
Ingredients:
- 1oz Kerrygold Irish Cream Liqueur
- 1 shot of Espresso
- 5oz Chocolate syrup
Method: Shake all ingredients with ice. Strain the ingredients into a martini glass with no ice. Garnish with chocolate cookie crumbles.
Chocolate Martini
Created by Mastro’s Steakhouse
Ingredients:
- Build: Shaker with ice
- 5 oz. Three Olives Cake Vodka
- 5 oz. Godiva White ChocolateLiqueur
- 5 oz. Chopin Dorda Double ChocolateLiqueur
- Splash of whipped cream
Method: In a shaker, combine ingredients and shake with ice. Strain into a chilled martini glass and garnish with a chocolate covered strawberry.
Coco BOM
Ingredients:
- 5 oz BOM BOM Coco Mochanut
- 5 oz Vita Coco Coconut Water
Method: Blend together with ice. Serve in a tall glass or coconut and enjoy.
