Photo: Courtesy of the vendors
Van Gogh Dutch Tea
4 oz. Numi Chocolate Puerh Tea
2 oz. Van Gogh Dutch Chocolate Vodka
1 oz. Heavy Cream
Cocoa powder (for garnish)
Steep 1 Numi Chocolate Pu-erh tea bag at normal strength with freshly boiled water for 3 minutes, then remove bag. Add Vodka and stir. Whip cream with a little sugar and float on top. Dust with Powdered Cocoa to garnish.
Patrón Minty Cocoa
2 oz. Patrón XO Cafe Dark Cocoa
.5 oz. white créme de menthe
1 oz. cream
Shake all ingredients with ice and strain into a rocks glass with fresh ice. Garnish with fresh mint.
For more delicious cocktail ideas, check out our Food and Drinks gallery.