Chilled 100 National Director Wendy Hodges Creates Lovely Valentine’s Day Cocktails Using Mozart Chocolate Liqueur
Our Chilled 100 National Director Wendy Hodges has created two lovely Valentine’s Day cocktails using Mozart Chocolate Liqueurs.
Give them a mix!
Indulge in the sweet embrace of Cupid’s Confection, a delightfully whimsical cocktail that captures the essence of romance with every sip. This enchanting blend combines the creamy allure of white chocolate Mozart, the floral and fruity notes of clarified strawberry lavender cordial, and your choice of gin or vodka for a spirited touch.
Stirred for a perfectly chilled experience, this cocktail is elegantly poured over a pristine clear ice cube, creating a canvas for the heavenly float of white chocolate Mozart. Adorned with a charming white chocolate-covered strawberry, Cupid’s Confection is a toast to love and the perfect companion for any romantic occasion.
Preparation
Put all ingredients into a shaker tin with ice and shake hard for 30 seconds.
Strain back into tin, dump the ice, and dry shake for an additional 30 seconds.
Pour cocktail into chilled glass, garnish, and enjoy immediately.
Additional Notes
Pro Tip: The first liquid will be slightly cloudy so transfer the strainer to a second bowl and then add the cloudy liquid back in. Don’t be in a hurry… this process takes time, so relax and trust the process.
*Strawberry Lavender Cordial
Ingredients
500 g Sugar
300 g Filtered Water
5 g Maldon Sea Salt
10 g Citric Acid
10 g Tartaric Acid
10 g Malic Acid
250 g Strawberries
2 g White tea
15 g Lemon peel
3 g Dried lavender
1.31 g Super agar for clarification diluted in 200g water
Preparation
Sous vide all ingredients except Super agar for 30 minutes at 60c.
Fine strain cordial and allow to cool to room temperature.
Make an ice bath and set aside.
Bring 100 g of water and 1.31 g Super agar to boil and dissolve whisking continuously.
Remove from heat and slowly whisk in room temperature cordial.
Transfer to another container and put the container with the mixture into the ice bath or freezer and let sit for an hour or two until a soft gel forms from the Super agar.
Give mixture a stir to break up the gel and slowly strain through strainer lined with cheese cloth into a bowl until clear.
**Super Foam
Ingredients
500 g Water
3 g Methylcellulose
0.3 g Xathan Gum
20 g Gum Arabic
Preparation
We’ll start by heating up 160 g of water until it’s gently simmering.
Then I’ll use my handy magnetic stirrer, to help dissolve the methylcellulose.
This won’t fully dissolve and hydrate until we add cold water as well, but we need it to mix with the Xanthan gum and gum arabic first, which will add to get the wonderful texture we’re looking for from our Super Foam.
So, let this mix for five minutes, then slowly add the remaining 340 g of cold water into the spinning solution.
Continue mixing for another five minutes until everything hydrates completely.
Pour into a condiment bottle and store in refrigerator until ready to use.
It will last up to 1 week, but you can also freeze it for a longer life.
Celebrate love with the Chocolate Heartthrob, a low ABV cocktail that captures the essence of romance in every sip. This decadent potion blends the rich flavors of Mozart Dark Chocolate Liqueur with the sweet allure of cherry flavored brandy and the old depth of espresso. The addition of dark cherry juice and cherry bitters brings an exquisite balance, creating a symphony of flavors that dance gracefully on the palate.
This cocktail is perfect for those intimate moments, inviting you to savor the rich tapestry of chocolate and cherries with each indulgent sip. Whether you’re toasting a new love or celebrating years together, the Chocolate Heartthrob is a charming companion for Valentine’s Day or any romantic occasion.
Preparation
Combine the Mozart dark chocolate liqueur, brandy, super foam, bitters, and espresso in a shaker filled with ice.
Shake vigorously until well-chilled and then dry shake to boost the foam.
Strain the mixture into a chilled coupe glass.
*Super Foam
Ingredients
500 g Water
3 g Methylcellulose
0.3 g Xathan Gum
20 g Gum Arabic
Preparation
We’ll start by heating up 160 g of water until it’s gently simmering.
Then I’ll use my handy magnetic stirrer, to help dissolve the methylcellulose.
This won’t fully dissolve and hydrate until we add cold water as well, but we need it to mix with the Xanthan gum and gum arabic first, which will add to get the wonderful texture we’re looking for from our Super Foam.
So, mix it for five minutes, then slowly add the remaining 340 g of cold water into the spinning solution.
Continue mixing for another five minutes until everything hydrates completely.
Pour into a condiment bottle and store in refrigerator until ready to use.
It will last up to 1 week, but you can also freeze it for a longer life.
The post Chilled 100 National Director Wendy Hodges Creates Lovely Valentine’s Day Cocktails Using Mozart Chocolate Liqueur appeared first on Chilled Magazine.