Cocktail Recipes

The Fiery Almond

fiery-almondPhotography by:  Antonis Achilleos

Yield: 1 drink

From: “Spice & Ice – 60 tongue-tingling cocktails,” Kara Newman

This excerpt from her book describes her drink: “On a spicy scale of 1 to 10, the heat in this dessert-like drink rates….a big fat zero. Until you add the chipotle-cocoa rim. With this one easy but impressive touch, the spice level soars anywhere from a 7 up to a sizzling 10!  I recommend using a two-to-one cocoa powder to chipotle ratio, but use the chipotle solo if you dare.”

1 Tablespoon cocoa powder

1/2 Tablespoon chipotle powder

¾ ounces amaretto

1/2 ounce Kahlua (coffee liqueur)

1 ounce light cream

To rim the glass:  moisten the rim with amaretto. Combine cocoa and chipotle powders in a small dish or shallow bowl. Carefully dip the rim of the glass into the powder mix to coat.

Shake together amaretto and Kahlua over ice; strain into an old-fashioned glass half-filled with ice. Gently pour cream over the back of a spoon to create a cream “float” on top without disturbing the rest of the drink.

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