PLEASE DRINK RESPONSIBLY
PLEASE DRINK RESPONSIBLY
I made some Candied Pecan Liqueur once, ages ago, and loved it so much I now try to keep it on hand in my bar at all times. It's the main ingredient in many of my Pecan Cocktails.
Once more into the breach, only this time with chocolate pecan pie on my mind.
CHOCOLATE PECAN PIE
2 Oz. Homemade Pecan Liqueur
1/2 Oz. Chocolate Vodka
1/2 Oz. Chocolate Liqueur
1/2 Oz. Half & Half
Garnish: Chopped pecans and dark chocolate shavings
Tools: Cocktail shaker
Glass: Cocktail (Martini)
Shake ingredients with ice then strain into a chilled glass.
Garnish and serve.
National Chocolate Pecan Pie Day is August 20th. National Pecan Pie Day is July 12th.
If you like this cocktail you might also want to try this Bourbon Derby Cocktail.
The basic traditional English Trifle recipe calls for ladyfingers or stale sponge cake (often soaked in sherry, port or Madeira), fruit or some fruit jam, creamy custard and fresh whipped cream, all layered until they reach the top of the serving dish. It's the modern descendant of a Medieval fruit and custard fool and a close relative of the cream and sherry dessert known as a syllabub (which was a dessert inspired by the frothy 16th century syllabub drink of wine, cream, sugar and lemon juice.)
With my Raspberry Trifle Martini I've taken the main ingredients and combined
them into a liquid trifle in a glass.
2 Oz. Pinnacle Cake Vodka
1/2 Oz. White Creme de Cacao
1/4 Oz. Sweet Sherry
2 Oz. Raspberry Puree
Juice of 1/4 Lemon
Garnish: 2 Cubes of Sponge Cake (or Ladyfingers), Chocolate Syrup, Whipped Cream
Tools: Blender, Metal Strainer, Cocktail Shaker
Glass: Cocktail or Coupe
Chill your glass in the freezer.
To make the raspberry puree blend 1 cup of fresh or frozen raspberries, 1/2 tablespoon of lemon juice and 2 tablespoons of sugar then strain out the seeds. Add 2 ounces to the cocktail shaker per drink. (The remainder of the puree can be used in other dishes, like over ice cream, cake or even spooned over pork chops.)
Add the remaining cocktail ingredients to a cocktail shaker filled with ice and shake until well blended and chilled.
Pour into the chilled glass, top off with the whipped cream, drizzle on some chocolate syrup and garnish with the cubes of sponge cake.
If you like you can replace the cubes of sponge cake with the more traditional lady fingers, as long as you get that cake bite in their you're golden.
It's the time of year that decent, fresh cantaloupe starts showing up in the market and there's nothing better than a fresh cantaloupe cocktail in the heat of summer to cool you off. If your cantaloupe is ripe and sweet there's nothing more refreshing. If your cantaloupe has almost gone overripe it's even better for the cocktail as you get more juice and much more sweetness.