Three Chocolate Drinks from Monterey, California

Chocolate Espresso Martini

 By “Big Mike” Kolpazik

1 ½ oz. Absolut Vanilla Vodka
¼ oz. Kahlua liqueur
½ oz. Crème de Cacao, Dark
1 oz. Espresso

Put in shaker-Mix—Pour into a 10 oz. martini glass.

This cocktail was created for the world-famous Sardine Factory Restaurant in Monterey, CA., where  Mike Kolpazik has been a bartender or more than 30 years.  www.sardinefactory.com

Javalicious

By Mac Gregory

1 ½ ounces Cruzan Vanilla Rum
1 ounce Starbucks Coffee Liquor
1 ounce Cruzan Rum Cream
2 tsp. of Hershey Chocolate Syrup
1 tsp. raw sugar
1 ounce half-and-half or heavy cream

Fill with 5 ounces of hot fresh brewed coffee

Mike Gregory, EAM, is Director of Food and Beverage at the Hyatt Regency Monterey (CA) Resort and Conference Center.

The Chocolate Kiss

2 oz. Grey Goose vodka
2 oz. Godiva Chocolate Liquor

Shake with ice and pour into chilled martini glass that has been swirled with Hershey's Chocolate   Garnish with fresh strawberry on the rim.

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