Raspberry Chocolate Maritini
Created by Mixologist Mauricio Campos

1.25 oz Bacardi Razz Flavored Rum
0.75 oz Chambord Liqueur
0.50 oz Mozart Chocolate Liqueur
1 oz half and half

Rim Martini Glass with Crushed Chocolate. Fill shaker with ice and add all ingredients. Shake and strain into glass. Garnish with a raspberry.

Angel’s Touch
Created by Mixologist Sabrina Balmar

0.25 oz Disaronno Liqueur
0.50 ox Drambuie Liqueur
0.25 oz butterscotch
0.25 oz Courvoisier
1 packet hot chocolate powder
4 oz hot water
1 oz chocolate Syrup

Preheat coffee mug by filling with hot water for one minute. Take an empty glass and put desired chocolate design on the inner surface. While design sets, mix chocolate powder and water in pre-heated mug. Stir until chocolate powder dissolves. Mix Chocolate and liqueurs into chocolate designed glass and top with whipped cream. Sprinkle with grated nutmeg and cinnamon and top with a cherry.

Edited by Patricia D. Sherman

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