«BarBook». Коктейли, напитки. Сборник рецептов барменам и официантам, управленцам и владельцам. Более 2 500 рецептов. Валерий A. Kayupov

a mixing glass with ice.

      3/4 oz Vodka

      3/4 oz Hazelnut Syrup

      Stir.

      Strain into shot glass.

      Garnish with sugar coated lemon.

      CHOCOLATE CARMEL MARTININ (martinin glass)

      Fill mixing glass with ice.

      3 1/2 oz Chocolate Vodka

      1/2 oz Caramel Liqueur

      Shake.

      Strain into chilled glass, that has been decorated inside with swirls of chocolate syrup and caramel.

      CHOCOLATE HAOS (frozen)

      In blender:

      1/2 cup of ice.

      1 1/2 oz Chocolate Vodka

      1/2 Dark Creme de Cacao

      2 oz Chocolate Syrup

      Scoop of Chocolate Ice Cream

      Blend until smooth.

      Top with chocolate whipped cream.

      Garnish with chocolate crackers.

      CHOCOLATE COCNUT CREAM PIE (frozen)

      In blender:

      1/2 cup of ice.

      1 oz Coconut Rum

      1 oz Irish Cream

      1.2 oz Coffee Liqueur

      1 tbsp Shreded Coconut

      Scoop of Chocolate Ice Cream.

      Blend until smooth.

      CHOCOLATE CORVETTE

      1 1/2 oz Dark Rum

      1/2 oz Dark Creme de Cacao

      Fill with hot chocolate

      Top with heavy cream.

      Garnish with marshmallows or powdered cocoa.

      CHOCOLATE COLADA (frozen)

      In blender:

      1/2 cup of ice.

      2 oz Rum

      2 tbsp Cream of Coconut

      1 oz Chocolate Syrup

      Dash of milk or cream.

      Blend until smooth.

      CHOCOLATE COVERED BANANA (martini glass)

      Fill a mixing glass with ice.

      3 oz Banana Rum

      1 oz White Creme de Cacao

      Stir.

      Strain into martini glass rimmed in chocolate then dipped in chopped walnuts.

      CHOCOLATE COVERED CHERRY

      Fill a mixing glass with ice.

      1/2 oz Coffee Liqueur

      1/2 oz Amaretto

      1/2 oz Whaite Creme de Cacao

      Shake.

      Strain into chilled glass.

      Add 1 drop of Grenadine

      Garnish with cherry.

      CHOCOLATE COVERED CHERRY (frozen)

      In blender:

      1/2 cup of ice.

      1 1/2 oz Vodka or Cherry Vodka or

      Chocolate Vodka

      1/2 oz Dark Creme de Cacao

      Dash of Cherry Brandy

      4 Marachino Cherries (no stems)

      Scoop of Chocolate Ice Cream.

      Blend until smooth.

      if too thick, add milk…

      if too thin, add ice or ice cream…

      CHOCOLATE COVERED STRAWBERRY

      Fill a mixing glass with ice.

      1 1/2 oz Strawberry Vodka

      1 1/2 oz Chocolate Vodka

      1/2 oz Chocolate Liqueur

      1/2 oz Strawberry Liqueur

      Dash of Light Cream

      Shake.

      Strain into chilled glass, that has been decorated inside with

      swirls of chocolate and strawberry syrup.

      CHOCOLATE KISS

      1 1/2 oz Peppermint Schnapps

      1/2 oz Coffee Liqueur

      Fill with hot chocolate

      Top with whipped cream.

      Sprinkle with shaved chocolate or sprinkles.

      CHOCOLATE MALTED (frozen)

      In blender:

      1/2 cup of ice.

      2 to 3 tbsp Malted Milk Powder

      4 oz Milk

      Scoop of Chocolate Ice Cream

      2 tbsp Chocolate Syrup

      Blend until smooth.

      CHOCOLATE MARTINI (martini glass)

      Fill a mixing glass with ice.

      3 1/2 oz Vodka or Chocolate Vodka

      1/2 oz Creme de Cacao or Chocolate Liqieur

      Dash of Orange Liqueur (optional)

      Stir.

      Strain into chilled glass or pour contents (with ice),

      into short glass.

      Garnish with chocolate covered cherry orany small chocolate.

      CHOCOLATE MINT MARTINI (martini glass)

      Fill a mixim] ng glass with ice.

      3 oz Vodka or Mint Vodka – with no White Creme de Mente,

      or Chocolate Vodka with no Creme de Cacao.

      1/2 oz White Creme de Cacao

      1/2 oz White Creme de Minthe

      Shake.

      Strain into chilled glass.

      CHOCOLATE RASPBERRY MARTINI (martini glass)

      3 oz Vodka or Chocolate Vodka

      1/2 oz Creme de cacao or

      Chocolate Liqueur

      1/2 oz Black Raspberry Liqueur

      Stir.

      Strain into chilled glass or pour contents (with ice)

      into short glass.

      Garnish with fresh raspberry or any small chocolate.

      CHOLADO RASPAO

      In a large glass:

      2 heaping tablespoon of fresh

      FruitLulo, Berries, Melon, Peach, Mango, Banana (all work well),

      use a combination.

      Muddle well.

      Over fill glass with crushed ice.

      Drizzle 1/2 cup of 2 or more Syrups, nectars, or

      heavy juices over ice. (you can make a striped pattern with

      the different colors)

      Sprinkle 1 tbsp shreded cocnut (optional)

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