Gel-Ty Pleasure

Ingredients:

    * 2 oz TY KU Soju

    * 1 oz chocolate liqueur

    * whipped cream infused with candy canes

Method:

   1. Pour the soju and liqueur into a cocktail shaker filled with ice.

   2. Shake well.

   3. Strain into a chilled cocktail glass.

   4. Top with whipped cream infused with candy canes.

Frostbite

Ingredients:

    * 1 1/2 oz tequila

    * 1/2 oz white crème de cacao

    * 1/2 oz blue curaçao

    * 1/2 oz cream

    * maraschino cherry for garnish

Method:

   1. Pour the ingredients into a cocktail shaker with ice.

   2. Shake well.

   3. Strain into a chilled cocktail glass or in an ice-filled old-fashioned glass.

   4. Garnish with a maraschino cherry.

Ebony and Ivory

Ingredients:

    * 1 oz DeKuyper Butterscotch

    * 1 ox Licor 43

    * 1/5 cup Monin Chocolate Syrup

    * 4/5 cup fresh cream

    * 1 strawberry for garnish

    * 1/2 tsp vanilla sugar for garnish

Method:

   1. Stir the Butterscotch and Licor 43 with lots of ice.

   2. Strain into a well chilled cocktail glass.

   3. In a shaker, mix the chocolate syrup and cream for about 10 – 15 seconds, and then float the cream on top of the drink.

   4. Garnish with a strawberry on the edge and sprinkle vanilla sugar on the cream.

Dulce de Leche

Ingredients:

    * 1 oz Bacardi rum

    * 1/2 oz Dark Godiva Liqueur (or other dark chocolate liqueur)

    * 1/2 oz sweetened condensed milk

    * pinch of ground cinnamon and shaved chocolate for garnish

Method:

   1. Pour the ingredients into a cocktail shaker with ice.

   2. Shake well.

   3. Strain into a chilled cocktail glass.

   4. Garnish with a pinch of cinnamon and chocolate shavings on top.

Dreamy Blues

Ingredients:

    * 1 1/2 oz white creme de cacao

    * 1 1/2 oz blue curacao

Method:

   1. Pour the creme de cacao into a well-chilled cocktail glass.

   2. Float the blue curaçao on top.

Cocoa Old Fashioned

Ingredients:

    * Taza Cocoa Nib Infused Old Overholt Rye Whiskey

    * Brandied cherry

    * Orange slice

    * Demerara syrup

    * The Bitter Truth Bittermens Xocolatl Mole bitters

Method:

   1. In an old fashioned glass muddle together 1 half wheel of orange, 1 brandied cherry, .5 oz demerara syrup, and 3 dashes man's Xocolatl Mole bitters.

   2. Fill with ice, add 2.5 oz Taza Cocoa Nib infused Old Overholt, lightly stir and serve.