When the movie Forrest Gump comes to mind one line rings a bell; “Life is like a box of chocolates. You never know what you’re gonna get.”  The same holds true with most cocktail listings at restaurants and bars.  Descriptions can be vague or over the top flowery.  The first drink poured might taste phenomenal, but the second could be vastly different depending upon the bartender mixing the drink, free pour versus measuring and whether an exact recipe is actually followed. 

Interesting to note: Forrest Gump opened in theaters today, July 6, 1994.  Tom Hanks starred, winning his second Oscar.  The movie received thirteen Academy Award nominations and took home six Oscars.  Find more about Forrest Gump at History.com

The book series, Food & Wine Cocktails, published yearly opens the proverbial cocktail menu box of chocolates so to speak.  This handy little book offers amazing cocktail drinks from bars and restaurants across the nation with little tidbits of trivia about each recipe or venue.  While the recipes below only feature chocolate cocktails, Food & Wine Cocktails bring all manner of drink recipes to the bar including classic cocktails, seasonal drinks, non-alcoholic mocktails, frozen drinks and even party food recipes. 

Babylon Sister

Absinthe Brasserie & Bar, San Francisco

1 ounce Kirsch (Cherry Eau-de-Vie)

1/2 ounce Maraschino Liqueur

1/4 ounce White Crème de Cacao

1/2 ounce Heavy Cream

1/4 ounce Simple Syrup

3 Skewered Brandied Cherries

Lemon Wedge & Unsweetened Cocoa Powder

Moisten half of outer rim of martini glass with lemon wedge.  Dip martini rim in unsweetened cocoa powder.  Set aside.  Place all liquid ingredients in cocktail shaker with ice.  Shake to chill and blend thoroughly.  Strain into prepared martini glass.  Garnish with skewered brandied cherries.  Notation: Cocktail trivia for this particular recipe note that this cocktail name and ingredients were inspired by the Steely Dan tune “Babylon Sisters” which include the line “drink kirschwasser from a shell.” 

Mayan Mocha Martini

West End Tavern, Boulder, CO

1-1/2 ounces Blanco Tequila

1/2 ounce Coffee Liqueur

1/2 ounce Dark Crème de Cacao

3/4 ounce Half & Half

Pinch Ground Cinnamon & Cayenne Pepper

Place liquid ingredients in cocktail shaker with ice.  Shake well to blend and chill completely.  Strain into chilled martini glass.  Garnish with pinch of each spice; cinnamon and cayenne pepper.

Butter Pecan

Poole’s Diner, Raleigh

1 cup Butter Pecan Ice Cream

1 ounce Bourbon

1/2 ounce Chocolate Syrup

1-1/2 teaspoons Milk

Pinch Malt Powder – optional

3 Candied Pecans – optional garnish

Place all ingredients except pecans in a blender.  Blend well.  Once thoroughly combined, pour into chilled highball glass.  Garnish with candied pecans

Evil Twin Martini

The Oakroom, Louisville

1/2 ounce Vodka

1/2 ounce White Chocolate Liqueur

1/2 ounce Dark Chocolate Liqueur

1/2 ounce Raspberry Liqueur

Raspberry Garnish

Place liquid ingredients in cocktail shaker with ice.  Shake to blend and chill.  Strain into chilled cocktail glass.  Garnish with fresh raspberry.

Pisco Alexander

La Duni Latin Café, Dallas

2 ounces Pisco

1/4 ounce Dark Crème de Cacao

1 ounce Sweetened Condensed Milk

1 ounce Evaporated Milk

1 ounce Heavy Cream

Cinnamon Stick Garnish

Place liquid ingredients in blender on pulse for thirty seconds.  Transfer liquid to cocktail shaker with ice.  Shake well to completely chill.  Strain into chilled martini glass.  Garnish with cinnamon stick.

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Happy Hour Is Like a Box of Chocolate Cocktails
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