A toast to everyone for 2019!
This is my first toast to the new year — “Eat, drink, and be merry, for tomorrow we diet!” (Unknown author)
I’ve tried more new cocktail recipes in the last couple of months than my 9 years of doing this blog.
I happened to be one of those “cheap dates”, “lightweight”, “two pot streamers” (Australian saying) drinkers. And, after one drink, I’d say I’m a little tipsy, my eyes start blurring a little, lips get a little numb. Then if I happen to have a second drink then maybe I start getting in the category of groggy (never giddy), maybe a little pie-eyed. But after two drinks, I usually stop before I get three sheets to the wind and her never close to being hammered. That says a lot about how much I drink.
The idea of a little cocktail before dinner (or after) is more appealing to me than a glass of wine. I’ve been know to take my own set ups with me if I want something special. Not many bars have Creme de Mure or Creme de Violet. Once I asked for a Blackberry Bramble at one of our favorite local restaurants and after telling the bartender what was in it, he went to the kitchen and fished out some blackberries that were marinating for their blackberry cobbler and made me the drink. Now I call that service. (Thanks John)
I had my first Chocolate Martini at the Grand Colonial Hotel in La Jolla and all I remember is the bartender took out a container of chocolate ganache and smeared it on the rim of the glass making this the best drink I had ever had; and I had more than one at that wedding reception. Upon returning to Texas I tried several times ordering a chocolate martini and the bars used a chocolate syrup and its sometimes ran inside and outside the glass. You can make this ganache ahead of time and just add it to all the rim or part of the rim before pouring in your chocolate martini. I really wanted to dip the glass in crushed peppermint for Christmas but there was no peppermint in our house, believe it or not.
There are a couple of other drinks, (especially an espresso martini) I want to post but I’ll wait awhile to post those. If you are anxious, just email me and I will send you the espresso recipe.
BLAST FROM THE PAST: Parmesan Bacon Wraps was an appetizer I use to make by the hundreds when I catered and they freeze great for a last minute appetizer to go with any of your drinks.
That’s the chocolate ganache in the jar.
Slather the ganache he around all or part of the rim. The little appetizer on the tray is my Prosciutto and Gruyere Palmier.
Godiva Chocolate Martini
- 1 1/2 oz. Godiva chocolate liqueur
- 1 1/2 oz. creme de cacao clear or dark
- 1/2 oz. vanillas plain vodka
- 2 1/2 oz. Half and Half
- Chocolate ganache for rim of glass
- 1/2 c. heavy cream
- 4 oz. semi-sweet chocolate finely chopped or use small chips
- 1 tsp. brandy optional
- Have your martini glasses chilled in the freezer.
- To make the ganache, heat the heavy cream to a simmer and then pour over chocolate chips you have put in a small bowl. Let stand for 5 minutes. Do not stir until the five minutes is up and then whisk it until smooth and add in the brandy which is optional.
- Refrigerate this in small container until it has firmed up.
- When ready to make your martini, take a small knife and smear some of the ganache around all the rim or part of the rim of the glass. Set aside.
- Add the Godiva chocolate liqueur, creme de cacao, vodka and Half and Half to a cocktail shaker half full of ice and shake vigorously until very cold. Strain into your chocolate rimmed martini glass and serve.
Measure the chips by weight not by 1/2 cup measure.