My philosophy has always been, "If you don't like the taste of alcohol, then you should be drinking a Shirley Temple" not a Cosmo that has been hit with several shots of grenadine to "sweeten" it up.
That may have changed... I was at Bev Mo a few days and found something I had never seen before.... Praline. A delightful, though sweet liqueur rendition of those lovely brown sugar coated pecan morsels from New Orleans. AWESOME!
More importantly was what it made me think of, since I had a pint of Godiva Liqueur at home, a cocktail that tastes like my favorite cake... German's Chocolate... YUM....!!!!
So here we go.
German Chocolate Cake
1 1/2 oz (jigger) Meyers Dark Rum (although I was out by the time I finished "testing" and had to use Bacardi Select Dark - Meyers was better)
1 oz Godiva Chocolate Liqueur
3/4 oz Praline
1/2 oz Coconut Jack or Malibu
1 TB light Whipping Cream (This gives the cocktail more body and a creamier mouth feel, more like the frosting)
Shred or slice of Coconut for garnish (I thought I had some in my freezer, but I was out - Darn it!!)
optional - Grated Chocolate for the rim
optional - Pecan to drip in the bottom of glass
Place your Cocktail glass in the freezer.
Fill your shaker with ice.
Add all the liquor.
and Strain into the chilled glass.
Float 1 TB Light Whipping Cream and stir lightly to swirl together.
I was bummed that I was out of Chocolate and Pecans too, cause I really wanted to garnish the cocktail nicely. But honestly, it still tasted like German Chocolate Cake which was the whole point, the rest it just fluff.. ;)