3/4 oz Bols Genever
1/2 oz Grand Marnier
1/4 oz Chartreuse
5-6 oz rich hot chocolate
Combine in a heated mug and top with whipped cream if you’re feeling decadent.
This drink was inspired by a comment on my first post about working for Lucas Bols. Alison from Gastrologia wrote, “one of the best drinks I ever had, A’dam or elsewhere, was a cup of rich hot chocolate with genever and orange liqueur from a street vendor on a cold night.” Genever and hot chocolate? Sounds weird, but the maltiness of the genever works here. All I did was add a splash of Chartreuse, because chocolate and Chartreuse is a fantastic pairing.
[Photo provided by Allison Jones from the Portland food blog Lemon Basil.]