Are you feeling the Valentine’s Day love? My favorite part of this drink is the garnish – a chocolate-dipped chile pepper! Here’s the recipe, which is also a featured recipe on The Nest. (P.S., for more V-day goodies, check out this NBC video segment on Valentine’s Day gift ideas, with Behind the Burner. Recognize that hot pink book cover?)
“Hot Lips” Choco-Tini
Yield: 1 drink
Adapted from “Spice & Ice – 60 tongue-tingling cocktails”
Break this one out for Valentine’s Day, or anytime you’re looking to please your favorite chocolate-lover. Forget chocolate-covered cherries – for a fine finish, serve the drink with a chocolate-dipped red chile pepper on the side!
1/2 red chile pepper, sliced
1 ounce Van Gogh Dutch Chocolate vodka
1 ounce Kahlua
1/2 ounce Luxardo Maraschino liqueur
In a cocktail shaker, muddle the sliced chile pepper. Add the chocolate vodka, Kahlua, and Luxardo. Shake together with ice and strain into a small martini or pousse-café glass.
Gently pour cream over the back of a spoon to create a “float” on the top of the drink. Use a hand grater for a generous amount of chocolate shavings on the top of the drink.
1 whole red chile pepper
1 oz. chocolate, melted
Dip ¾ of chile pepper into melted chocolate. Set on wax paper and put in refrigerator until chocolate hardens. Cut a slit in the upper portion of the chile pepper so it will sit neatly on the rim of the glass.