Milk Chocolate Coconut Rum Martini

April 9, 2018
Milk Chocolate Coconut Rum Martini

Yield - 2 Martinis

For Rum Decoration:

For the Simple Syrup:

  • 1 cup sugar
  • 2 cups water
  1. In heatproof bowl, melt milk chocolate in 15-second bursts, stirring between bursts until completely melted. Mix in butter and corn oil and blend until smooth.

    TIP: This milk chocolate syrup can be stored in an airtight container in the fridge for up to two weeks.

  2. Chill a pair of martini glasses. Dip each edge into the milk chocolate syrup, then dip into shredded coconut.
  3. In saucepan over medium heat, bring sugar and water to a boil to create your simple syrup. Let cool.

    TIP: You can keep simple syrup for up to 4 weeks in the fridge in an airtight container.

  4. Melt white chocolate in the microwave, then mix with 2 oz of simple syrup until completely smooth.
  5. Pour into martini shaker. And add cream, vodka, Malibu Rum and ice cubes.
  6. Shake until cold, then strain into chilled martini glass.