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By Erica Cusumano | STAFF
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Chocolate Caramel Espresso Martini
By Kathleen Ostrander

 If drinking makes you drowsy, why not mix some coffee into your drink? Admittedly, coffee in a martini sounds like it might taste nasty. However, the only nasty about Paul Pearman's Chocolate Carmel Expresso Martini is the headache that might result from drinking too many. Who can resist a drink with enough panache to stand up to drizzled chocolate sauce? Head on over to the Corner Pub, 3217 W. Iles Ave. and try one.

How to make it
Chill a 6 oz martini glass. In a shaker over ice mix:

  • 1 ½ oz expresso coffee
  • 1 oz DeKuyper dark crème de cocoa
  • 1 oz Godiva Carmel Milk Chocolate liqueur
  • 1 oz Van Gogh coffee infused vodka
  • 1 oz (a little extra won't hurt) of cream

Shake and strain into the glass. Drizzle chocolate sauce on top. If the Pub mixologist is in a particularly fancy mood, they may garnish with a caramel and a chocolate caramel on a tiny sword as well.


Story published Wednesday, December 30, 2009 ( Volume 4, Number 7 )

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