October is an extremely candy-filled month. Not only is it the month that ends with Halloween, the night where children dress up in costumes and go door-to-door to get candy, it’s also the month when National Chocolate Day takes place. October 28th, a few days before Halloween, is the day when we celebrate everything chocolate.
To mark this special day, the folks at Selvarey Rum have formulated a list of fantastic cocktails emphasizing the tasty, sweet candy with a little bit of booze mixed in.
Selvarey Rum’s award winning Cacao is the perfect spirit for those with a sweet tooth. Specifically, those whose love for candy leans in the direction of chocolate. Selvarey Cacao is a premium, five year sipping rum that is aged in bourbon casks and infused with chocolate sourced from Panama. The recipe was created by famed master blender Francisco “Don Pancho” Fernandez. He perfected it after years of testing in his distillery in the jungles of Panama.
At Culver City, CA’s The Wallace, their Flippin’ Delicious is like a grown-up version of chocolate milk, featuring Selvarey Cacao, alongside 10-Year Tawny Port, brown sugar, egg, and a cocoa powder garnish.
The Wallace’s Flippin’ Delicious
- 1 oz. Selvarey Cacao
- 1 oz. 10-yr tawny port
- 1 tsp brown sugar
- 1 whole egg
- In a mixing glass, shake all ingredients vigorously with ice
- Strain into a small punch cup or glass mug
- Garnish with cocoa powder
At downtown Los Angeles’ ChocoChicken, guests can pair their chocolate fried chicken with equally chocolate-y cocktails. Try the Good Morning Panama, a “pick me up” take on an Old Fashioned featuring Selvarey Cacao, cold brewed coffee, a sugar cube, and orange bitters. The coffee’s bitterness nicely balances out the slight sweetness one gets from the Cacao rum, with a nice boozy punch!
ChocoChicken’s Good Morning Panama!
- 2 oz Selvarey Cacao Rum
- ¾ cup cold brewed coffee (they use J. Gursey Fine Coffee, Vintage Black Diamond)
- 1 sugar cube
- Orange bitters
Head to Los Angeles’ Brentwood neighborhood where Bar Toscana is serving the ultimate dessert cocktail. The Nutella Martini by mixologist William Perbellini includes Selvarey Cacao, with Godiva White Chocolate Liqueur, Luxardo Amaretto di Saschira, and garnished with a Nutella spiral in the glass with shaved white chocolate on top.
Nutella Martini by William Perbellini, Bar Toscana
- 1.5 oz Selvarey Cacao Rum
- 1 oz Godiva White Chocolate liqueur
- 1 oz Luxardo Amaretto di Saschira
- Shake all ingredients with ice then strain into a chilled cocktail glass.
- Garnish with a Nutella spiral inside glass and shaved white chocolate on top.
At West Hollywood, CA’s Dominick’s, they opt for a boozy after-dinner dessert pairing by serving Espresso-infused Selvarey Cacao with a warm peanut butter chocolate chunk skillet cookie topped with sweet cream gelato. One is essentially getting two desserts!