Hi, everyone! I hope you have been enjoying a few of the recipes I have offered over the past few months and have had an opportunity to make a few of these cocktails for friends and family. (Kids? Ha Ha!) Here is a fun martini, that makes a wonderful nightcap after a nice dinner.
The Almond Joy Martini has become a bit of a staple at fine eateries in North America and is a fantastic offering served as an after dinner martini or as a smaller aperitif size portion that will extend the pleasure of a fun night out and also replace actual dessert if desired. Here is my recipe… enjoy!
Almond Joy Martini
3 oz. Almond Joy syrup*
1 oz. Godiva White Chocolate Liqueur
2 oz. Malibu Coconut Rum
2 Tb. Coco Lopez Cream of Coconut
toasted coconut & almonds**
Pour Almond Joy syrup into pint glass packed with ice. Add white chocolate liqueur and coconut rum, and shake for 10 seconds. Pour Coco Lopez on a small plate. Place an inverted, chilled martini glass into plate; twirl glass in dish to coat the rim. Place coconut and almonds onto a small plate and twirl coated glass. Pour drink contents into the chilled martini glass and enjoy. (Please note: The drink should be between a light and dark shade.)
*Almond Joy Syrup
2- 1.45 oz. Hershey Dark Chocolate bars
2 Tb. vanilla extract
1-32 oz. bottle Taste of Florida Pina Colada
7.5 oz. Coco Lopez Cream of Coconut
1 pint half and half
Break chocolate bars into smaller pieces and place in saucepan. (This can be replaced with one bottle of Hershey’s Syrup, if you prefer.) Add vanilla extract, Pina Colada, Coco Lopez, and half and half to saucepan. Let heat for 20 minutes while occasionally stirring. (Please note: You do not want it to boil, as half and half will curdle.) Allow syrup to cool. Makes 1 quart.
**Toasted Coconut
Preheat oven to 300. Spray baking sheet with a little bit of cooking oil. (I recommend using peanut, as it will add a little nuttiness to the coconut.) Spread 1 pound of sweetened (preferably organic) coconut flakes onto pan. Make sure they are level. In addition, you can shave a little bit of raw almonds in as well. Place pan in oven, and cook for 5 minutes. Remove pan from oven and stir. Let cook for another 5 minutes. Coconut flakes should be slightly browned to make crispy. Allow to cool for 30 minutes.
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