This week’s martini is in honor of a favorite Passover dessert-the famous Chocolate Chip Macaroon. The macaroon is a soft, cakey coconut based cookie that comes in a variety of flavors (chocolate chip, almond, chocolate, rocky road, etc). As I was munching on some this past week, I realized its ingredients were similar to those in my liquor cabinet and inspiration sparked!
Here’s what you’ll need:
1 1/2 oz chocolate vodka (I used Three Olives Chocolate Vodka)
1/2 oz your favorite rum (I used Cruzan Black Strap per my husband’s request, but Malibu or another favorite coconut flavored rum would also taste great. The Black Strap is rather robust so be gentle with your pour.)
about 1/4-1/2 oz Cointreau (Just a splash for flavor. If you don’t have any, you could try a splash of orange juice. The citrus adds a light refreshing element; it also helps lighten the Black Strap.)
2 oz coconut water (Note: This is not coconut milk that you add to smoothies or use as a milk alternative. This is coconut water.) I used the house brand from Whole Foods.
shredded coconut for garnish and taste
a few chocolate chips
ice ( about 1 cup) to chill
1) Wet your martini glass. Lay out a small handful of the shredded coconut on a plate and coat the rim of the wet glass with the coconut.
2) Add the ice, rum, vodka, coconut water, and Cointreau to your martini shaker. Shake well and pour into the coconut rimmed glass.
3) Plunk in a few chocolate chips. (They will sink to the bottom and add a nice finish).
4) Finally, finish by sprinkling in a handful (to taste) of the shredded coconut.
Enjoy with…what else? Macaroons!
Until next time.
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