Brookside dark chocolate with raspberry flavor, Thin Mints from Girl Scouts are cookies I savor, Mallomar cookies and chocolate cherries, These are a few of my favorite things.
The common thread in some of my favorite treats is the semi-sweet flavor of dark chocolate. Combined with berry fruits, mint or marshmallow, it delivers a heavenly experience. We’re using a bottle of Crème de Cacao to recreate the flavors of some of my favorite goodies in a glass.
We set up the lab with Peppermint Schnapps, Pinnacle Orange Whipped Vodka, Smirnoff Whipped Cream Vodka, Cruzan Raspberry Rum, and Sour Cherry Schnapps to mix in equal parts with our chocolate ingredient, Crème de Cacao.
The Peppermint Schnapps and Crème de Cacao hit the mark for capturing the flavor of Girl Scout Thin Mints. I may try this one again with Crème de Menthe to produce a prettier mint green color.
The Crème de Cacao mixed with Whipped Cream Vodka tastes reminiscent of a Mallomar cookie. It’s a tasty combination of flavors that definitely has potential.
The Pinnacle Orange Whipped Vodka and Crème de Cacao aren’t a bad pairing; but we know from previous trials that mixing the Orange Whipped with orange juice produces a much better result in the form of an orange sherbet cocktail.
By blending Crème de Cacao with Sour Cherry, I’m attempting to imitate chocolate-covered maraschino cherries in a syrupy filling. The result is tasty but much tarter than the original chocolates.
The Cruzan Raspberry Rum with Crème de Cacao proves to be the winner of tonight’s drink lab. It tastes like Brookside dark chocolates with a fruit flavored center of goji and raspberry. The Cruzan has a smooth raspberry flavor as opposed to the tartness found in the Sour Cherry mixture. To mix a cocktail, I’ll adjust the ratios a bit and add some triple sec.
Brookside Chocolate-Raspberry Cocktail
- 1 oz. Cruzan Raspberry Rum
- 1.5 oz. Crème de Cacao
- .5 oz. Cointreau
Mix and pour over ice. Salud!