[source]
In a saucepan over medium heat, combine milk, 1/2 cup cream, and whole coffee beans. Bring to a simmer, turn off heat, cover, and steep beans for 1 hour. Strain liquid and return to saucepan; discard beans. Bring the milk-and-cream mixture back to a simmer, add chocolate, and whisk until incorporated. Remove from heat; whisk in Kahlua. Whip remaining 1/2 cup cream and the confectioners' sugar until soft peaks form. Divide the hot chocolate between two cups and garnish each portion with a dollop of whipped cream and a sprinkling of chopped chocolate-covered coffee beans.
The Monkey Gland
℅ Saveur
Ingredients
- 3 oz. gin
- 1½ oz. fresh orange juice
- ¼ oz. grenadine
- 1 dash absinthe
- Orange peel, for garnish
Directions
Combine gin, orange juice, grenadine, and absinthe in a cocktail shaker filled with ice; shake vigorously and strain into a coupe glass. Garnish with an orange twist.
The Pink Lady
Ingredients
- 1 1/2 ounces of gin
- 1/2 ounce applejack
- 1/2 ounce lemon juice, preferably fresh
- 1 egg white
- 1/5 ounce (or a couple of dashes) of grenadine
Directions
Combine all your ingredients in a shaker without ice. Shake it, shake it, shake it to get the egg well mixed. Now add ice and shake some more. Strain into a cocktail glass and garnish with a cherry.
