Cacao recipes

This cocktail came to me with one idea: decadence. The Demerara River in Guyana produces some of the best sugar and rum in the world. Here, I've featured one of my favorite spirits: El Dorado 12, a dark rich rum from Guyana. This luxurious 12 year old rum tastes amazing on its own, but also creates a wonderful foundation for a blended drink. Equal parts of house made dark chocolate, Vanille de Madagascar, Demerara rich simple syrup, and El Dorado 12 creates a happy accident that stands on its own as near perfection.

This cocktail is a riff of a Grasshopper (Creme de Menthe, Creme de Cacao, Cream). The 2nd oldest restaurant in New Orleans, Tujagues (Too-Jaques) claims to have invented the Grasshopper in 1918 by owner Philip Guichet. The cocktail gained popularity in the 1950's & 1960's. Here, instead of the Creme de Cacao I've used our house Milk Chocolate, added some Tito's vodka to really kick the cocktail up a notch.

This cocktail came to me as I was thinking about the classic pairing of orange and cream, which obviously pairs beautifully with cacao. Fresh orange and cacao juices, white rum, and Vanille de Madagascar balance out nicely with a touch of cream and freshly grated nutmeg to finish. Think of it as the cocktail version of my classic ice cream truck memories of being a kid.

A whole cacao injection with the unique superfood natural benefits that are in the Cacao’s beans and fruit as well as the good for you addictive taste of high quality cacao.

This recipe is my very first experiment with chocolate and liquor.. And BINGO! first shake and never looked back again. How can you go wrong with peanut butter, milk chocolate (yes, milk, not dark!), caramel and bacardi?!

A girly drink in the best way and personality we can possibly describe. Sweet and optimistic and beautiful and the ultimate match of tart berries and creamy white chocolate.

Whether you choose to roast the nibs or use them raw their natural chocolatey aromas are a harmonious complement to a classic Negroni.