Chocolate and Spice Cocktail Recipe

Chocolate and Spice Cocktail Recipe
Staff Writer
Chocolate and Spice
Veritas Restaurant

Chocolate and Spice

This cocktail, served at Veritas in New York City, is a fitting nightcap to make on Valentine’s Day. Developed by Pastry Chef Emily Wallendjack, it is an indulgent cocktail that “tastes like a boozy, liquid bonbon.”

Ingredients

Directions

Place all liquid ingredients in a cocktail shaker filled with ice. Shake well until chilled and pour into a chilled martini glass. Sprinkle with Saigon cinnamon and serve.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.