Salted Caramel Brownie

Happy New Year everyone! Welcome to the third year for Cover To Cocktails. To start things off right we are making a dessert martini this month. To go with the our book, Lessons In Chemistry, I decided to explore the use of salt in cocktails. This is similar to its use in cooking as a way to enhance flavors. Sweet things can be made sweeter and things like citrus can be made more vibrant in a cocktail if you use salt. As you read the book you may have come across a chapter where our main character is having a bad week and decides to make brownies over and over again on her cooking show. In honor of that and the chemistry of using salt, we present the Salted Caramel Brownie for your enjoyment!

Susan and I both could not get enough of this cocktail. It was chocolaty with notes of hazelnut from the Frangelico and a wonderful salted caramel flavor. It was the perfect dessert cocktail and neither of us would have changed a thing. We both wanted to give it a rating of five but, as the first cocktail of the year we wanted to make sure we gave room for something that might be better. We hope you enjoy it and until next time have a drink, read a book and be happy!

Jen

Susan

Recipe

3 oz Creme de Cacao (or other chocolate liquor)

2 oz heavy cream

1 oz Frangelico

pinch of salt

Square of dark chocolate

Caramel (squeezable like for ice cream)

Drizzle some caramel in circles along the inside of a martini glass. In a shaker combine the Creme de Cacao, cream, Frangeligo and salt with ice. Shake for 15 seconds. Pour into the glass and give it a slight stir to incorporate some of your caramel without losing the design on your glass. Shred some chocolate over the top and enjoy.