Winter Cocktails:
Three-O Chocolate Snowflake,
White Chocolate and Peppermint Latte,
La Poirer Bliss

Three-O Chocolate Snowflake

3 oz. Three-O Chocolate Vodka
1 oz. Coconut Rum

Shake with ice and strain into a martini glass. Sprinkle coconut on top.

Zodiac’s White Chocolate & Peppermint Latte

Latte
1 shot espresso
¼ tsp peppermint extract
¼  cup heavy cream
½ ounce white chocolate
1 shot Zodiac Vodka

White Chocolate Whipped Cream topping
for up to six cocktails)
6 ounces white chocolate
1 ½ cups heavy cream divided
4 peppermint swirl candies

Melt the white chocolate with 6 tbsp of cream in a small saucepan over boiling water until smooth. Remove from heat and cool to room temperature. Whip the remaining cream until it reaches stiff peaks. Fold half of the whipped cream into the melted white chocolate, then fold in the remaining cream. Cover and refrigerate for one hour. Crush peppermint swirl candies and set aside.

While topping cools prepare latte. In a small saucepan held over boiling water simmer white chocolate, peppermint, and cream until chocolate is melted. Combine white chocolate mixture, espresso and vodka in a coffee mug. Top with white chocolate whipped cream and crushed peppermint.

La Poirer Bliss

1 1/2 parts Grey Goose La Poire flavored vodka
1/2 part Godiva Black Chocolate Liqueur
1/2 part Frangelico Hazelnut Liqueur
1/8 part simple syrup
1/2 part 1/2 double cream and 1/2 milk
3 pear slices for garnish
grated nuts

In a cocktail shaker filled with ice combine all ingredients
and shake vigorously until outside of shaker is frosted and
beaded with sweat. Double strain into a rocks glass filled
with ice cubes and garnish with 3 pear slices and grated nuts.

Edited by Patricia D. Sherman

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