CHOCOLATE KISS COCKTAIL

Chocolate Kiss Cocktail image

Provided by Geoffrey Zakarian

Time 25m

Yield 1 drink

Number Of Ingredients 9

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1 1/4 ounces cognac, such as Hennessy VSOP
1 ounce oloroso sherry, such as Lustau
1/2 ounce Cane Simple Syrup, recipe follows
1/2 ounce dark chocolate syrup
1/2 ounce half-and-half
1/4 ounce caramel sauce (the store-bought type used for sundaes)
2 dashes chocolate (mole) bitters, optional (if you have them)
Dark cocoa powder, for garnish
1 cup pure cane sugar

Steps:

Place the cognac, sherry, Cane Simple Syrup, dark chocolate syrup, half-and-half, caramel sauce and chocolate bitters if using in a cocktail shaker (without ice) and dry shake until everything is emulsified. Add large ice cubes and shake again vigorously. Double strain and serve in a martini glass or cocktail coupe. Garnish with dark cocoa powder.
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.