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Ingredients
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Cocktail Base
Flavor & Finish
Tools & Chill
Method
Prepare Glass
- 1
Chill and rim
Place the rocks glass or coupe in the freezer for at least 5 minutes to chill. Optional: wet the rim lightly with a small amount of caramel syrup, then dip the rim into grated dark chocolate or cocoa powder to create a chocolate-marzipan rim. Set the glass aside.
Build & Shake
- 2
Fill a cocktail shaker with ice (about 3/4 full).
- 3
Add amaretto (2 oz), dark rum (0.5 oz, optional), apricot brandy (0.5 oz), caramel syrup (0.5 tbs) and heavy cream (0.75 oz) to the shaker. Add 2 dashes of chocolate bitters (or 0.25 oz chocolate liqueur if using instead of bitters).
- 4
Shake vigorously for 12–15 seconds until the shaker is well chilled and the cream is slightly aerated, producing a silky texture that carries the marzipan and apricot notes.
Strain & Finish
- 5
Double-strain the cocktail into the chilled glass to remove ice shards for a smooth mouthfeel.
- 6
Garnish with a maraschino cherry or a thin slice of dried apricot placed on the rim or floated on top. If desired, grate a little additional dark chocolate over the top for aroma and a final chocolate note.
- 7
Serve immediately as a digestif. Sip slowly to enjoy the interplay of marzipan (almond), apricot, caramel, and chocolate flavors.