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Ingredients
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Cocktail
Garnish (optional)
Method
Cocktail
Prepare glass
Chill a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail. If you prefer, lightly rim the glass with toasted coconut by moistening the rim with a little coconut cream and dipping into toasted coconut flakes.
Mix
Add amaretto, Frangelico, coconut cream, heavy cream and ice to a cocktail shaker. Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and the mixture is slightly frothy.
Strain
Discard ice or water from the chilled glass if used. Double-strain the cocktail into the chilled glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any coconut solids.
Finish
Sprinkle the grated dark chocolate over the surface of the cocktail. If using, add toasted sliced almonds and a few coconut flakes on top and place a maraschino cherry at the edge or on a cocktail pick.
Garnish (optional)
To toast almonds and coconut: heat a small dry skillet over medium heat. Add sliced almonds and toast, stirring constantly, until golden and fragrant, about 2–3 minutes. Remove and cool. In the same pan toast coconut flakes briefly for 30–60 seconds, watching carefully to avoid burning. Cool before using.