Kahlua (Coffee Whiskey) Toreador

I've done the Kahlua Toreador before: egg white, coffee liqueur, brandy blended--done. But it's not really living up to the name of Toreador if there's no topping, no fluffy whipped cream.

This Toreador is rich, but not so much as those dessert cocktails that included blended half-and-half. The egg white adds the creaminess that you expect from a coffee dessert drink. The fun thing about this recipe is that chocolate chunks are perfect to pair with brandy and MurLarkey coffee whiskey.

• 2 oz. brandy (Asbach Uralt)
• 1 oz. MurLarkey coffee whiskey
• 1 tsp. sugar syrup
• 1/2 egg white
• whipped cream
• grated dark chocolate

Combine brandy, coffee whiskey, sugar syrup, and egg white in a blender with ice. Blend until smooth and pour into a chilled cocktail glass. Top with whipped cream and sprinkle chocolate chips on top. 

Chocolate Martini

Despite all the ways this cocktail is being prepared now, the Chocolate Martini is still a Martini. That means it is dry, clear, and strong. There's no cream, milk chocolate liqueur, added sugar, coffee liqueur or espresso. I know this will confuse people who have been drinking or serving Chocolate Martinis with all this other stuff. But the real confusion comes from people confusing a Mudslide and an Espresso Martini with the very simple Chocolate Martini.

So how do you do a Chocolate Martini right? First use a lot of good vodka. Treat it like a regular Martini. I am using MurLarkey Distillery's Divine Clarity potato vodka. Use whatever you like, but it's not a flavored vodka. I also used a teaspoon of MurLarkey Coco Whiskey. This is a brown liquor, so I want to use only a little bit of it for its dry coco flavor. A teaspoon of white creme de cacao adds sweetness without changing the color. Then you need the chocolate curl--and let me tell you: these things don't just make themselves.

A chocolate curl is a nice touch to dessert drinks. You can make them at home with bittersweet baking chocolate and a little cooking oil and a baking sheet.

Melt chocolate (about 3 large squares or 2 tablespoons on low heat in a saucepan with a teaspoon of canola oil. The chocolate should be thick and runny with no lumps in it when it is ready.

Spread it evenly on the underside of a baking sheet or bread pan using a spatula and store the pan in the freezer for about three minutes.

Use a sharp spatula to scrape the chocolate slowly to create curls. Test the firmness of the chocolate. The ideal firmness is when the chocolate is still soft enough that it doesn't crack as you scrape it but is firm enough that it rolls forward instead of piling up on the spatula's front edge. If the chocolate is too firm, leave out of the freezer for a few minutes to allow it to warm up.

Store the chocolate curls in a freezer bag in the freezer so that they are ready for use.

Ok. Now the drink recipe!

• 3 oz. vodka (MurLarkey Divine Clarity used)
• 1/4 oz. MurLarkey Cocoa Whiskey (recommended)
• 1/4 oz. white creme de cacao or other clear chocolate liqueur
• chocolate curl

Combine liquid ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with the chocolate curl.