Chocolate Kiss Cocktail

• 1 1/4 ounces cognac, such as Hennessy VSOP
• 1 ounce oloroso sherry, such as Lustau
• 1/2 ounce Cane Simple Syrup, recipe follows
• 1/2 ounce dark chocolate syrup
• 1/2 ounce half-and-half
• 1/4 ounce caramel sauce (the store-bought type used for sundaes)
• 2 dashes chocolate (mole) bitters, optional (if you have them)
• Dark cocoa powder, for garnish
• 1 cup pure cane sugar

1. Place the cognac, sherry, Cane Simple Syrup, dark chocolate syrup, half-and-half, caramel sauce and chocolate bitters if using in a cocktail shaker (without ice) and dry shake until everything is emulsified.
2. Add large ice cubes and shake again vigorously.
3. Double strain and serve in a martini glass or cocktail coupe.
4. Garnish with dark cocoa powder.
5. Combine the sugar and 1 cup water in a small saucepan and bring to a boil.
6. Cook, stirring, until the sugar dissolves.
7. Remove from the heat and let cool completely.
8. Keep covered in the refrigerator up to 1 month.
9. Yield: 1 1/2 cups

cognac, oloroso sherry, simple syrup, chocolate syrup, caramel sauce, chocolate, cocoa, cane sugar

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/chocolate-kiss-cocktail.html (may not work)