Delicious frou-frou cocktail recipe of the day

I’ve been digging through the fairly comprehensive Ultimate A-to-Z Bar Guide by Herbst and Herbst, looking for interesting cocktail recipes in addition to my own off-the-cuff mixological experimentation. Last night I found a terrific one. It’s a little foofy, but definitely delicious; it has more of a kick than you might think but not as much as you’d guess from its name. It’s called a Velvet Hammer, kin to the Alexander, and of course I tweaked the recipe (as is my usual wont) by changing the white crème de cacao to the ever-fabulous Godiva chocolate liqueur. This gives it a little color as well as sublime flavor.

The Velvet Hammer

1 ounce Cointreau (do not use triple sec; use the good stuff)
1 ounce Godiva liqueur
1 ounce cream or half-and-half
1/2 ounce brandy

Shake with ice and strain into a chilled cocktail glass. You may optionally dust the surface of the drink with a small amount of cocoa.

If you love the flavor of orange and chocolate together (and I do), then this is the drink for you. Use milk if you’re counting calories (but then again, who’s counting calories when they’re ordering cocktails?).