Chocolate Rum Cocktails
When Margaret first told me that we were doing a “chocolate and rum” theme for February I got so excited. Pairing food with cocktails is something that I love to do and have even done cocktail themed dinners where I pair each course with a cocktail (small cocktails, of course!).
I also very much enjoy chocolate IN cocktails but I am not talking about the creamy, over-sweet Chocolate Martini that most of the casual chain restaurants offer. I am referring to something much more refined that focuses just as strongly on the rum as the chocolate.
First let’s start with a quick history lesson: The Aztecs believed that cacao seeds were gifts from the God of Wisdom, Quetzalcoatl, and we also know that fermented beverages MADE from chocolate date back to 1900 BC.
Chocolate and Spices
Initially, chocolate was only prepared as a drink, and was mixed with wine, corn puree, spices, and was very bitter. They believed that it provided strength to the drinker and was also an aphrodisiac. Today, in South Mexico, there is a drink quite similar called “Chilate” and is made by locals. The Mayans also consumed a chocolate drink, which they made by mixing roasted cacao seed paste in water with chiles and cornmeal.
I recently enjoyed a glass of Ron Zacapa XO and the first flavor I tasted was chocolate. After that came baking spices and vanilla but I think that would be a perfect rum to drink side by side with your favorite type of rich dark chocolate.
Dark Chocolate Rum Manhattan
Mexican Hot Chocolate
-Article written by Cris Dehlavi, The Muse of Mixology-
My name is Cris Dehlavi and I am a native of Arizona, but have lived in Columbus, Ohio for the past 13 years with my daughter, Desi. I have been running the bar program at “M”, of the Cameron Mitchell Restaurant group since 2005. I am currently the President of Columbus
USBG as well as a consultant for bars and restaurants nationally. In 2013, I attended the rigorous B.A.R. 5 Day Spirits Certification and have been recognized as one of the top mixologists in the U.S.A. I am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bar tenders around Ohio. My contribution to "Got Rum?" magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry.