Slow, Southern Style

Black Velvet Cocktail

Black Velvet Cocktail

I’m sure you’ve heard the edict that proclaims white shoes after Labor Day a fashion sin so large you’ll shame 4 generations back if you break it? Frankly, I think white shoes at any time of the year only forgivable if you’re a bride or a toddler in a pageant dress, but that’s just me and the fact that I’m traumatized by the 80s and all those blindingly white stiletto heels (with or without socks). *shudder*

What does this have to do with cocktails? I’m getting there!

Another, lesser-known “rule” is that velvet is fabrica-non-grata after Valentine’s Day. While I’ve yet to read when velvet-season officially opens, I’d hazard a guess that it coincides with the beginning of Christmas (by which I mean the day after Thanksgiving, not mid-October–orange velvet isn’t a good look on, well, anyone).

As we’re barely a month away from Valentine’s and we’ve come to the V of the Alphatini route (like a fork in the road, only a lot less solid), I figured velvet was as good an inspiration as any for this week’s cocktail.

Black Velvet

1 oz Vodka
1 oz Molasses
3/4 oz Coffee Liqueur
1/2 oz Chocolate Liqueur

Combine all ingredients over ice and gyrate until ready to swoon. Strain into a chilled cocktail glass.

Alternately, pour into a lowball glass half-full of crushed ice for Crushed Velvet.

Now, were this not a martini series I probably would have used some of the commercially-available moonshine in this, or at least some dark rum, but I’m sticking by my rules on this one. Besides, I think the molasses adds an interesting touch that even rum wouldn’t give you. The color was incredibly important for this drink and I’m happy it was achieved through means other than massive amounts of food coloring.

Now maybe I can exorcise the song of the same that’s been running through my head all week!

Cheers!

Leave a Reply