By now you know the saga of Tay Zonday’s “Chocolate Rain.” Well, the best way to listen to “Chocolate Rain” is to have at least two of these under your belt beforehand.
This recipe didn’t take much experimentation and it came out great. Plus, it’s appropriate for either an aperitif or a dessert drink.
The Chocolate Rain
1 1/2 oz. bourbon
3/4 oz. chocolate liqueur (I use Godiva’s)
1/4 oz. Licor 43
Shake in a cocktail shaker with ice. Strain into a cocktail glass. Garnish with brandied raspberries. Maraschino cherries will work, too.
Give it a spin.
Licor 43, by the way, is a Spanish liqueur with a pronounced vanilla flavor. It works perfectly with chocolate-based drinks and very well with coffee liqueurs as well. Many liquor stores are stocking it now, and it’s well worth grabbing a bottle of if you’re trying to build up a home bar.
- Review: Godiva Caramel Milk Chocolate Liqueur
- Review: Navan Vanilla Liqueur
- Bonus Recipe: The Chocolate Brownie
- Original Recipe: The White Prussian