Chocolate Cocktail Recipes

The Recipe:

• Berry jelly

• 2 ounces Baileys Chocolate Irish Cream

• 1 ounce Don Julio Blanco Tequila

• ½ ounce simple syrup

• 5 fresh raspberries

In a glass, swipe berry jelly inside and set aside. In a shaker, add 2 raspberries and muddle. Add ice, Irish cream, tequila and simple syrup. Shake and double strain into prepared glass. Garnish with a skewer of remaining raspberries.

The Recipe:

• Chocolate syrup

• 2 ounces Three Olives Vodka

• 5 ounces hot chocolate

• Whipped cream

• Grated cinnamon

• Chocolate chips

Line the inside of a mug with chocolate syrup. Add vodka and hot chocolate. Gently stir to combine. Garnish with whipped cream, grated nutmeg and chocolate chips.

The Recipe:

• 2 ounces Elijah Craig Straight Rye Whiskey

• ¾ ounce Martini Sweet Vermouth

• ¾ ounce Filthy Black Cherry Syrup

• 5 dashes chocolate bitters

• Bourbon cherry

In a mixing glass with ice, add whiskey, sweet vermouth, cherry syrup and chocolate bitters. Stir until well chilled. Strain into a chilled glass. Garnish with a cherry.

The Recipe:

• 1 ounce Empress 1908 Elderflower Rose Gin

• 1 ounce DeKuyper White Creme De Cacao Liqueur

• ½ ounce Croft Reserve Ruby Port

• 1 ounce half and half

• Grated cinnamon

• Grated chocolate

In a shaker with ice, add gin, white cream de cacao, ruby port and half and half. Shake and strain into a chilled glass. Garnish with grated cinnamon and chocolate.

The Recipe:

• Chocolate syrup

• 1 ounce Busker Irish Whiskey Blend

• 1 ounce Disaronno Velvet Cream Liqueur

• 1 ounce Tia Maria Cold Brew Coffee Liqueur

• Cinnamon stick

Rim a glass with chocolate syrup. Add ice, Irish whiskey, cream liqueur and coffee liqueur. Garnish with a cinnamon stick.

The Recipe:

• 1 ounce Tia Maria Cold Brew Coffee Liqueur

• 1 ounce Disaronno Velvet Cream Liqueur

• 1 ½ ounces cold espresso

• ½ ounce Madagascar vanilla syrup

• 2 dashes chocolate bitters

• Chocolate shavings

In a shaker, add coffee liqueur, cream liqueur, espresso, vanilla syrup and chocolate bitters. Shake vigorously and strain into a glass. Garnish with chocolate shavings.

The Recipe:

• 2 ounces 818 Reposado Tequila

• 1 ¼ ounces espresso

• ¾ ounce Cayman Reef Kona Coffee Liqueur

• 2-3 dashes chocolate bitters

• Tiramisu whip*

• Cocoa powder, unsweetened

*Tiramisu Whip

• 1 tablespoon mascarpone cheese

• 1 ½ tablespoons heavy cream

• 1 tablespoon powdered sugar

For the tiramisu whip: In a chilled bowl with an electric mixer, add mascarpone cheese, heavy cream and powdered sugar. Whip together until you get a dense consistency.

For the cocktail: In a shaker with ice, add tequila, espresso, coffee liqueur and chocolate bitters. Shake vigorously and strain into a glass. Top with tiramisu whip and dust entire cocktail with a layer of cocoa powder.

The Recipe:

• 2 ounces Ron Añejo Carúpano 12 Year Rum

• 2 ounces cocoa syrup

• Dalgona whipped coffee*

• Dark chocolate shavings

• Pound cake, toasted and cubed

*Dalgona Whipped Coffee

• 2 tablespoons granulated sugar

• 2 tablespoons instant coffee

• 2 tablespoons cold water

For the Dalgona whipped coffee: In a bowl with a hand mixer or whisk, add sugar, coffee and water. Vigorously whisk until the mixture turns silky smooth and holds its foamy shape.

For the cocktail: In a shaker with ice, add rum and cocoa syrup. Shake and strain into a martini glass. Top with Dalgona coffee, dark chocolate shavings and toasted poundcake.

The Recipe:

• Hershey’s Dark Chocolate Shell Syrup

• 2 strawberries

• 2 ounces Garrison Brothers Small Batch Bourbon Whiskey

• 1 ½ ounces Michaels White Chocolate Irish Cream Liqueur

• 1 ounce half and half

• ½ to 1 ounce simple syrup (depending on your sweetness preference)

Rim the edge of a glass in chocolate syrup and swirl it on the inside. Set aside in the freezer to chill. Dice one strawberry and place in the bottom of a shaker. Muddle, then add bourbon, white chocolate liqueur, half and half and simple syrup to taste. Shake vigorously. Strain into prepared glass and garnish with an upside-down strawberry slice.

The Recipe:

• Chocolate syrup

• 1 ½ ounces Carolans Irish Cream

• ¾ ounce Alpine Blu Vodka

• ¾ ounce Charles Regnier Creme De Cacao

• Chocolate shavings

Rim a glass with chocolate sauce and set in the freezer to chill. In a shaker with ice, add Irish cream, vodka and cream de cacao. Shake and strain into chilled prepared glass. Garnish with chocolate shavings.