The Manhattan Cocktail Classic, a three day cocktail festival held every May in New York City, is coming up in a few weeks.The MCC ,as it’s referred to throughout the spirits industry, features three days of industry and consumer oriented seminars, tasting rooms, events and a black tie gala that launches the entire festival. As we’ve done the past several years, the Cocktail Guru Team of Jonathan Pogash, Jeffrey Pogash, Pamela Wiznitzer and myself are hosting a chocolate and cocktails Event.
“We’ve teamed up with some of New York’s finest bartenders and some of the best pastry chefs around the city to create cocktails and desserts to pair with an assortment of Valrhona Chocolates.
Valrhona describes Dulcey as being buttery, toasty and not too sweet, with flavors of freshly-baked shortbread and hints of salt.
For my first cocktail to be paired with Valrhona Dulcey I created “The Good Humor Man”.
“The Good Humor Man”
2oz Don Q Gran Anejo Rum
1/2 oz More Good Cassia Cream
2 Dashes Bittermens Xocolatl Mole Bitters
2-3 Salt Crystals
Combine ingredients in mixing glass. Stir, strain into rocks glass over giant cube.
Garnish with Orange Twist.
For my second cocktail that would be paired with Valrhona Bahibe I decided to work with Pierre Ferrand 1840 Cognac, which is bottled at 90% alcohol and Perfect Puree Coconut Puree.
Valrhona describes Bahhibe as having the smoothness of milk chocolate with intense notes of cocoa and a touch of dried fruit, before revealing its fruity tanginess and slight bitterness.
To pair with this I came up with a cocktail called “Wonka’s Vacation”.
2 oz Pierre Ferrand 1840 Cognac
1/2oz Pineapple Juice
1/2 oz Perfect Puree Coconut Puree
1/2 oz Tempus Fugit Spirits Crème de Cacao
1/2 oz Cinnamon Syrup
2 Dashes Aphrodite Bitters
Combine ingredients in shaker. Shake, strain into coupe. Top with grated cinnamon.