Original instructions for this cocktail called for a brown sugar dipped rim. Try as I might the brown sugar just refused to adhere. Possibly you’ll have better luck. Mission aborted; I opted for an easier and just as delicious approach to garnishing the Crème Brulee cocktail.  Rather than brown sugar rim, I’ve used a rock candy “Petits Batonnets Sucres” from Williams-Sonoma. These can also be purchased from many other grocery store outlets, especially around holiday time. The garnish is more tasteful than the messy, sticky sugared rim called for and doubles as drink stir stick.

 Crème Brulee Martini Recipe

Crème Brulee {photo credit: Mixologist Cheri Loughlin, The Intoxicologist}
Crème Brulee {photo credit: Mixologist Cheri Loughlin, The Intoxicologist}

Crème Brulee Martini

1-1/2 ounce Van Gogh Vanilla Vodka

1 ounce Licor 43

1 splash Heavy Whipping Cream

Lemon Wedge & Brown Sugar to Rim

Rim martini glass with lemon wedge. Dip in brown sugar. Place in freezer to chill. Place liquid ingredients to cocktail shaker with ice. Shake to blend and chill. Strain into prepared martini glass.

The Crème Brulee cocktail is sweet with creamy edge. A bit of sugary burn slips down in the finish. There is excellent flavor within, possibly due in part to the inclusion of the seductive flavor qualities of Licor 43.

All content ©2010 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Crème Brulee Served Martini Style
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