Chocolate Kiss Cocktail

1. 1

   Place the cognac, sherry, Cane Simple Syrup, dark chocolate syrup, half-and-half, caramel sauce and chocolate bitters if using in a cocktail shaker (without ice) and dry shake until everything is emulsified.

2. 2

   Add large ice cubes and shake again vigorously.

3. 3

   Double strain and serve in a martini glass or cocktail coupe.

4. 4

   Garnish with dark cocoa powder.

5. 5

   Combine the sugar and 1 cup water in a small saucepan and bring to a boil.

6. 6

   Cook, stirring, until the sugar dissolves.

7. 7

   Remove from the heat and let cool completely.

8. 8

   Keep covered in the refrigerator up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.