When I was creating layers shooters with the Christmas Holidays in mind, my husband requested I come up with something reminiscent of an after dinner mint.
In researching what was commonly done for this, because this has been done before with liqueurs, I found that the common ingredients were layers of chocolate liqueurs (either white creme de cacao, swiss chocolate almond liqueur, white chocolate liqueur), creme de menthe and baileys irish cream. One recipe suggested omitting the chocolate for a second layer of coffee liqueur called Tia Maria.
Knowing my audience, a stronger chocolate component was called for. Something truer to the original dinner mint. I had three options: cacao nib syrup (made with unsweetened cacao nibs), chocolate syrup (made with cocoa cocoa powder), and drinking chocolate (made with semi sweet chocolate) . Which would be closest to the true flavour of the chocolate candy?
First up: Cacao Nib Syrup. Our thoughts… the Cacao Nib lend a chocolate taste, but also a bit acidic. Not the right fit for this drink.
Next: chocolate syrup. Too strong!
Lastly: Drinking chocolate. Just right.
After dinner mint shooter
This is our favourite of the bunch we tested.
Layer the drinks in the order above, starting with the mint and ending with the cream. Serve.
This was made for my hubby. What did he think. “Just what it should taste like” were his exact words. Seems I got it right. The kids loved it and I think that the more subtle flavour of the chocolate matched the sweet and light flavour of the mint syrup.
Ingredient finding: 5/5