No I’m talking about me! But I am from the New Haven area (Hello Branford!) and I’m super excited that the city’s first proper cocktail bar has opened! I haven’t been to 116 Crown yet, but I’ve heard great things about it from reliable sources. Owned by a seasoned area bartender, John Ginnetti, [...]

No I’m talking about me! But I am from the New Haven area (Hello Branford!) and I’m super excited that the city’s first proper cocktail bar has opened! I haven’t been to 116 Crown yet, but I’ve heard great things about it from reliable sources. Owned by a seasoned area bartender, John Ginnetti, 116 Crown focuses on hand-crafted cocktails and hopefully showing the city what they’ve been missing! I’ll be back in the CT area soon so will report back. For now here’s one of John’s original recipes.

RED HOT CHOCOLATE
1 oz. Campari
2 oz. Brandy, preferably Germain-Robin
3 oz whole milk
.5 oz heavy cream (optional)
2 tbsp chocolate drops (or equal amount crushed disks, accounting for volume differences) at least 55% cocoa, preferably DeBauve & Gallais

Put milk, cream & chocolate in a milk frothing cup used with espresso. Froth milk as you would for cappucino. When milk is hot remove frothing wand and whisk or stir vigorously until chocolate is completely melted. Add Campari & Brandy. Pour into heat resistant cup. Can be garnished with 1 large Hand-Cut Marshmallow or a Red Peppermint Stick

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