Cioccolato
Milk and Dutch cocoa are combined with sugar and alcohol to create a decadent and intensely rich chocolatey spirit. Whether warmed, for a hot chocolate a la Meletti, or chilled, Cioccolato easily replaces dessert. Enjoy on its own, poured over ice cream, or as the key ingredient in an indulgent cocktail. Meletti Cioccolato satisfies chocolate lovers and spirit enthusiasts alike in any form.
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Wine Enthusiast - 91 pts
Chocoholics, take note: here’s a digestivo that looks and drinks like rich chocolate syrup. The flavor lands somewhere between milk chocolate and semisweet, and it’s like a dessert in itself. Some may find the super-thick, palate-coating liqueur too rich for sipping – in which case, pour it over ice cream, affogato style.
Better than a Latte
1 oz Shipwreck Coffee Rum
.5 oz Meletti Cioccolato
1 oz milk
Put all three ingredients into shaker with ice, and shake hard until frappe. Strain into chilled cocktail glass and microplane cinnamon over the top.
Coco Delight
2 oz Meletti Cioccolato
1 oz brandy
.5 oz cream
Shake with ice and strain into a chilled rocks glass. Garnish with shaved dark chocolate.
Coconut-Vanilla Egg Cream
1 oz Shipwreck Coconut Rum Cream
Club soda
Pour first two ingredients into old-fashioned soda glass with ice, stir lightly to combine, top with club soda.
Substitute Shipwreck Coffee Rum and Autocrat Coffee Syrup for Coconut-Coffee Cream.
Substitute Meletti Cioccolato for Shipwreck Vanilla Rum for a Chocolate-Coconut Cream.
Drunken Banana
1 oz vodka
1 oz Shipwreck Coconut Rum Cream
.5 oz Giffard Banane du Bresil liqueur
Shake all three ingredients with ice and strain into chilled cocktail glass. Make it a Dirty Banana by adding .5 oz Meletti Cioccolato.
Holy Mole
1 oz Reposado tequila
.5 oz Mezcal
.5 Ancho Reyes
.25 fresh lime juice
Shake hard with ice and strain into a chilled coupe. Garnish with dried chile skewered with lime peel.
Mexican Hot Chocolate
• 2 oz Meletti Cioccolato
• 1 oz Shipwreck Vanilla Rum
• ½ cinnamon stick
• Cayenne to taste
• Sea Salt to taste
Add all ingredients to sauce pan and heat slowly. Stir gently to combine and serve in a warmed glass mug.
Pro tip: The heating element of a drip coffee maker holds this at a perfect serving temperature.
Mounds Bar
1 oz Shipwreck Coconut Rum Cream
.5 oz Shipwreck Coconut Rum
.5 oz Meletti Cioccolato
Shake to combine. Double strain into chilled coupe. Garnish with a skewered chocolate-coconut truffle and happiness.
Sometimes you don’t
1 oz Shipwreck Coconut Rum Cream
.5 oz Meletti Cioccolato
.5 oz Vodka
Shake, strain, and shoot.
Sometimes you feel like a
1 oz Shipwreck Coconut Rum Cream
.5 oz Meletti Cioccolato
.5 oz Gozio Amaretto
.5 oz vodka
Shake, strain, and shoot.
Spiked Hot Chocolate
• 2 oz Meletti Cioccolato
• 1 oz Shipwreck Vanilla Rum
• 0.5 oz Shipwreck Spiced Rum
• Cinnamon, Cayenne, Sea Salt to Taste
Combine all ingredients & warm in a saucepan over low heat or microwave on low in small increments of 10 seconds at a time until desired temperature. Garnish with cinnamon, cayenne, or sea salt to taste.
