Flying over NYC, recently, I decided that when
the occasion called for it - I was only going to order Chocolate Martinis.
With plans for an upcoming episode on the history of cocktails I wanted do a little research. I know how that must sound . . . but, wait . . .listen! I was dedicating myself to the research [for ya'll] and quite frankly, I came back pretty well informed! For the life of me, though, I don't know what I did with my notes.
My research began at the lounge at the Renaissance Hotel in White Plains, New York. You know . . . now that I'm thinking about it, my research actually began with two Bloody Marys on the plane trip up! And even though this blog isn't about tomatoes this might be a good time to share news about another new blog, Tomato Patty. . . http://www.tomatopatty.blogspot.com/.
Do ya'll mind if I take a break here? I'm going to go mix up a batch of Chocolate Martinis.
Ok, I'm back. . . anyway, as we sat there in the glow of the candlelight [at the Renaissance] our waitress made a fuss over shaking my Chocolate Martini tableside and pouring it into a tall martini glass laced with chocolate. Nice touch.
Oh, here's my notes . . . I conducted my research in the hotel lounge . . . twice! And, let's see. . .several times at the Davenport Club in New Rochelle . . and finally at Ruby's Bistro and Oyster Bar in Rye, where I expertly paired my Chocolate Martini with a Lobster Roll that actually tasted like genuine lobster!
Satisfied that I could create the perfect Chocolate Martini back in Atlanta I called it quits.
My findings . . . hmmm . . .
I never met a Chocolate Martini I didn't like.
Home At Last! Chocolate Martinis for 2
4 oz premium Vodka
¼ oz Godiva Chocolate Liqueur
¼ oz Kahlua
¼ oz white crème de cocoa
½ oz 2% milk
Pour ingredients into a shaker. Stir until cold. Place martini in the freezer while you prepare two martini glasses by drizzling each glass with chocolate syrup.
Strain cold Chocolate Martinis into glasses and serve.