Saturday, December 24, 2016

Alternatini / Truffletini

I know what you are thinking, a Chocolate Martini. No, this must predate the Chocolate Martini of the mid 90s with all the chocolate syrup and berries and cream. In fact the Alternatini has a few characteristics that land it squarely in the real Martini category with an alternative garnish (as long as you allow that a Martini has to include vodka or gin, vermouth and a garnish and not much more.

This cocktail has both sweet and dry vermouth, so it is well covered. Sweet vermouth and chocolate go together like wine and chocolate, so I can see where this is headed. There's only enough creme de cacao to suggest a chocolate flavor.

I have sweet Aylesbury Duck vodka for this cocktail because it is well suited to dessert drinks, or pretty much anything. It is a vodka designed for bartenders, super versatile, easy to grip the bottle (in your face Ciroc) and it has a graduated bottle so you can measure the amount left in the bottle.

The original recipe (and this was the 90s) calls for cocoa powder and a Hershey's Kiss. I think we can do better than some Swiss Miss and a waxy chocolate. I have a Godiva truffle and some really nice Bellagio cocoa powder for my garnishes. This drink may still taste like vodka, but it finishes like dessert. It is no more filling than a truffle.
  • 3 oz. vodka
  • 1/4 oz. sweet vermouth
  • 1/4 oz. dry vermouth
  • 1/2 tsp. creme de cacao
  • chocolate truffle
  • cocoa powder
Combine liquid ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with truffle and sprinkle cocoa powder on top.

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