Recipe by @OriginalBarBack
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Ingredients
- 2 oz Cholaca Pure Liquid Cacao
- 1 1/2 oz Myers Jamaican Dark Rum
- 1/2 oz RumChata Cinnamon Cream Liqueur
- 1/2 oz Pumpkin Cream Liqueur
- 1 oz Organic Heavy Cream
- 1 small piece organic dark chocolate
- Ground Cinnamon Powder
- ice
Equipment Needed
- Martini glass
- Mixing glass & shaker tin
- Standard cocktail strainer
- BarBack Beverage multi-tool (or a zester tool)
Ingredients
Equipment Needed
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Instructions
- Place martini glass in freezer for 10 minutes. Then pour Cholaca, Dark Rum, RumChata, Pumpkin Cream Liqueur and Heavy Cream together in a mixing glass.
- Add a scoop of ice cubes, cap with a shaker tin and shake vigorously for 60 seconds (this is important). Strain mixture using a standard cocktail strainer into the chilled martini glass. The result will be a cold, creamy, frothy and delicious Cholaca Chocolate Pumpkin Pie Martini.
- Lastly, use your zester to shave some chocolate sprinkles over the entire top surface of the martini and then add a dash of ground cinnamon. Enjoy!
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