The Chocolate Martini

2 ounces vodka (6 cl)

1½ ounces white crème de Cacao (4.5 cl)

1 Hershey’s Hug, for garnish (½ oz, 1.5 cl)

Stir and strain into a chilled, cocoa-rimmed cocktail glass. Add the garnish.

Adapted from a recipe from Max’s South Beach, Miami From *The Joy of Mixology* by Gary Regan; New York: Clarkson Potter; 2003

Topper Dessert Cocktail: Cognac, brandy, crème de menthe, vanilla ice cream

Proprietary yellow Italian liqueur flavored with herbs, flowers and spices, apparently including ...