Chartreuse and Chocolate
I know, I know. It’s not a cocktail. It’s a week late. But, there was a stomach bug and a conference, and neither was particularly conducive to drinking. I don’t even have anything to report from the hour I spent in a hotel bar, because it was the kind of hotel bar that is both very expensive and very uncreative. Sigh.
I have before mentioned my love Chartreuse and Chocolate. It is, perhaps hands down, my favorite winter indulgence. While the Hot Toddy is my winter workhorse, Chartreuse and Chocolate is so lovely and decadent it makes for a wonderful dessert course all on its own.
It is also an excellent lesson in how sometimes more is just more — not better. Chartreuse has an incredibly compelling flavor and aroma, but it is so strong on the nose and the tongue that if you just go slopping it into drinks, you won’t be able to taste anything else. That is why the recommended pour here is so diminutive. Sometimes, too much of a good thing just isn’t wonderful.
Chartreuse and Chocolate
8 oz. hot chocolate
.75 oz. green ChartreuseMake sure the hot chocolate is quite hot. Add the Chartreuse, stir and serve.
You may want to make a batch of hot chocolate mix to keep on hand for this drink. It’s that good, and saves you rummaging through cupboards for a pinch of cinnamon when you have cold guests waiting for a nice warmer.
And, I’m working on the cocktail situation. The holidays are a real wrench in the works. In the interim, I’ll post as I can.
