If you haven’t yet snagged the perfect Valentine’s Day gift, we’ve got you covered. Rather than go with the usual box of chocolates, why not combine two good things that you can experience together? Enter: chocolate and whiskey cocktails. Just as whiskey can vary in sweetness and bitterness, so does chocolate making the flavor combinations endless. Plus, the cocoa can add depth to the sweet and nutty flavors prevalent in grains. All of the fun is in the experience itself. So in the name of adventure, try these four chocolate and whiskey cocktails for a unique Valentine’s Day date.
Chocolate Cream Cold Brew
Flavorful and delicious, this recipe is perfect as a dessert cocktail or as a standalone chocolate cocktail. The cream rounds out the flavors and brings a hint of smooth creamy finish to the drink.
- 1 ½ oz. whiskey
- 1 oz. Mozart chocolate cream
- 1 ½ oz. cold brew coffee
- ½ oz. Cynar
- ½ oz. simple syrup
- ½ oz. heavy whipping cream
- 2 drops Angostura Bitters
- 2 drops cherry bitters
Whipped cream topping:
- 1 oz. heavy whipping cream
- 2 drops cherry bitters
- A few drops of honey
Directions: For the whipped cream topping: whisk or blend the cream, bitters and honey together until soft peaks form. Store in the fridge until ready. Combine all other ingredients in a shaker and shake well with ice. Pour into a coupe whiskey glass and top with whipped cream topping.
Love a good Boulevardier? This chocolatey take on a classic whiskey cocktail is ideal for anyone who enjoys chocolate oranges. Don’t knock it until you try it!
- 1 oz. single malt whiskey
- 1 ½ oz. chocolate chili liqueur
- ½ oz. Campari
- Garnish: dehydrated blood orange wheel, cacao nibs
Directions: Add all ingredients to a mixing glass, add ice, and stir. Strain into a coupe or stemmed cocktail glass. Garnish with dehydrated blood orange wheel and cacao nibs.
This chocolate and whiskey cocktail combines the nostalgic flavor of mint chocolate candy with a classic julep. For the best results, use a high-quality hot cocoa mix.
- 5 oz. prepared high-quality hot cocoa mix
- 1 ½ oz. bourbon
- ¼ oz. Fernet Branca
- Preferred sweetener to taste (optional)
- Garnish: fresh mint sprigs, powdered sugar
Directions: Prepare hot cocoa in a mug, following package instructions. Add bourbon, Fernet Branca, and sweetener to taste, if desired. Garnish with fresh mint sprigs and dust with powdered sugar.
For an Italian-inspired riff on a Vieux Carre, this is it. Not only is the cocktail rich in flavor but the finish has subtle notes of deep chocolate and anise.
- ¾ oz. rye whiskey
- ¾ oz. cognac
- ¾ oz. Amaro di Angostura
- 1 bar spoon creme de cacao
- 2 dashes Strega liqueur
- Garnish: orange zest knot tied around a star anise pod