LOFT Organic Liqueurs

½ tsp unflavored pop rocks*
1/8 tsp sea salt
Wedge of a firm tangerine
1 oz (by weight) dark chocolate
½ oz LOFT Tangerine Cello
1 ¼ oz reposado or anejo tequila
¼ oz fresh squeezed lime juice
½ oz fresh squeezed tangerine juice

Place pop rocks and sea salt in a shallow dish and stir to combine. Prepare a small cocktail glass by running a wedge of tangerine around rim of glass (reserve wedge for garnish). Roll rim of glass into pop rock/salt mixture so that there’s a nice layer on the inside and outside of glass. You may need to help it adhere by pressing it against the glass with your fingers. Set aside. In a small microwave safe dish, melt chocolate in microwave checking progress often. Chocolate should be just melted and hot but not burnt. Add Tangerine Cello, tequila, lime and tangerine juices (let float on top of chocolate) and microwave for another 10 seconds – not more! Stir well. Pour carefully into prepared cocktail glass so as not to disturb rim. Garnish with tangerine wedge.
*pop rocks available from www.chefrubber.com

1 oz LOFT Spicy Ginger Cello
½ oz (by weight) dark chocolate
1 oz vodka
1 ½ oz plus 1 tsp unsweetened coconut milk

Fill a small cocktail glass with very hot water to heat it. Set aside. In a small microwave safe dish, melt chocolate in microwave checking progress often. Chocolate should be just melted and hot but not burnt. Add Spicy Ginger Cello, vodka, 1 ½ oz coconut milk (let these float on top of chocolate) and microwave for another 10 seconds - not more! Stir well with a spoon. Discard hot water from cocktail glass. Pour chocolate mixture carefully into warm glass to keep the rim nice and clean. Gently spoon 1 tsp of coconut milk into center of cocktail. It will initially sink but then will float back up to the top. With a chopstick or tip of a small knife, make swirl pattern to garnish the drink.

¾ oz LOFT Lavender Cello
½ oz (by weight) dark chocolate
1 oz zinfandel port
½ oz black pepper infused vodka*
Sprig of lavender for garnish (optional)

*Quick and easy black pepper vodka
Whole black peppercorns
1 ½ oz vodka
In a pepper mill, coarse grind enough whole black peppercorns to make ½ teaspoon of ground pepper. Add to vodka, stir and set aside for 30 minutes to infuse. After infusion period, strain through several layers of cheesecloth. You will have some extra left over to make additional drinks!

Make black pepper vodka as described above. Fill a small cocktail glass with very hot water to heat it. Set aside. In a small microwave safe dish, melt chocolate in microwave checking progress often. Chocolate should be just melted and hot but not burnt. Add Lavender Cello, port, black pepper vodka (let float on top of chocolate) and microwave for another 10 seconds - not more! Stir well. Discard hot water from cocktail glass. Pour chocolate mixture carefully into cocktail glass to keep the rim nice and clean. For garnish, if desired, trim the length of lavender stalk and remove lower buds (if necessary) so that the top buds extend beyond the rim of the glass and there are none in the drink.

1/8 tsp plus another 1/8 tsp ancho chile powder*
1 tsp granulated sugar
¼ tsp unsweetened cocoa powder
Wedge of firm tangerine or orange
1 oz LOFT Tangerine Cello
¾ oz (by weight) dark chocolate
¾ oz Hangar One Mandarin vodka
¾ oz plain vodka

*To make ancho chile powder start with whole dried ancho chiles and pulverize in either a blender or spice grinder.

Place 1/8 tsp of ancho chile powder, sugar and cocoa powder in a shallow dish and stir to combine. Prepare a small cocktail glass by running the wedge of tangerine or orange around the rim of the glass (reserve wedge for garnish). Roll rim of glass into the sugar/cocoa/chile mixture to coat. Set aside. In a small microwave safe dish, melt chocolate in microwave checking progress often. Chocolate should be just melted and hot but not burnt. Add Tangerine Cello, both vodkas, 1/8 tsp ancho chile powder (let float on top of chocolate) and microwave for another 10 seconds – not more! Stir well. Pour carefully into cocktail glass so as not to disturb rim. Garnish with tangerine wedge.

¾ oz LOFT Lavender Cello
¾ oz (by weight) dark chocolate
1 oz gin
1 oz plus 1 tsp unsweetened coconut milk

Fill a small cocktail glass with very hot water to heat it. Set aside. In a small microwave safe dish, melt chocolate in microwave checking progress often. Chocolate should be just melted and hot but not burnt. Add Lavender Cello, gin, 1 ½ oz coconut milk (let these float on top of chocolate) and microwave for another 10 seconds – not more! Stir well with a spoon. Discard hot water from cocktail glass. Pour chocolate mixture carefully into warm glass to keep the rim nice and clean. Gently spoon 1 tsp of coconut milk into center of cocktail. It will initially sink but then will float back up to the top. With a chopstick or tip of a small knife, make swirl pattern to garnish the drink.

¾ oz LOFT Lavender Cello
¾ oz (by weight) dark chocolate
¾ oz vodka
¾ oz black pepper vodka*
¼ oz balsamic vinegar
Sprig of lavender for garnish (optional)

*Quick and easy black pepper vodka
Whole black peppercorns
1 ½ oz vodka

In a pepper mill, coarse grind enough whole black peppercorns to make ½ teaspoon of ground pepper. Add to vodka, stir and set aside for 30 minutes to infuse. After infusion period, strain through several layers of cheesecloth. You will have some extra left over to make additional drinks!

Make black pepper vodka as described above. Fill a small cocktail glass with very hot water to heat it. Set aside. In a small microwave safe dish, melt chocolate in microwave checking progress often. Chocolate should be just melted and hot but not burnt. Add Lavender Cello, vodka, black pepper vodka, balsamic vinegar (let float on top of chocolate) and microwave for another 10 seconds – not more! Stir well. Discard hot water from cocktail glass. Pour chocolate mixture carefully into cocktail glass to keep the rim nice and clean. For garnish, if desired, trim the length of lavender stalk and remove lower buds (if necessary) so that the top buds extend beyond the rim of the glass and there are none in the drink.

1/8 tsp plus another 1/8 tsp ancho chile powder*
1 tsp granulated sugar
¼ tsp unsweetened cocoa powder
Wedge of firm tangerine or orange
1 oz LOFT Spicy Ginger Cello
1 ½ oz Bulleit bourbon
2 dashes orange bitters
¾ oz (by weight) dark chocolate

*To make ancho chile powder start with whole
dried ancho chiles and pulverize in either a blender
or spice grinder.

Place 1/8 tsp of ancho chile powder, sugar and cocoa powder in a shallow dish and stir to combine. Prepare a small cocktail glass by running the wedge of tangerine or orange around the rim of the glass (reserve wedge for garnish). Roll rim of glass into the sugar/cocoa/chile mixture to coat. In a small microwave safe dish, melt chocolate in microwave checking progress often. Chocolate should be just melted and hot but not burnt. Add Spicy Ginger Cello, bourbon, bitters, 1/8 tsp ancho powder (let float on top of chocolate) and microwave for another 10 seconds – not more! Stir well. Pour carefully into cocktail glass as to not disturb rim. Garnish with reserved tangerine or orange wedge.

*Quick and easy black pepper infused vodka
3 oz vodka
1 tsp fresh coarse ground black pepper

Mix pepper into vodka and let macerate for 30 minutes. Strain through several layers of cheese cloth.