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Cocoa Mint Sugar Cocktail Rim Recipe

Cocoa Mint Sugar Cocktail Rim Recipe

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4

1 rating

March 5, 2014

By

Emily Alford

Flickr/Didriks/CC 4.0

The perfect addition to our Thin Mint Martini, this cocktail rim would also be a stellar garnish for a classic grasshopper or mocha martini.

Read more about Drinks That Taste Just Like Girl Scout Cookies.

6

Servings

Related Recipes

Ingredients

  • 1 Tablespoon fine sugar
  • 1 Tablespoon cocoa powder
  • Mint Cinnamon Simple Syrup

Directions

Pulse sugar and cocoa powder in food processor until blended. Moisten rim of chilled martini glass in simple syrup, then dip rim into sugar mixture. Feel like an overachiever.

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20 Easy Cocktail Recipes That You Can Make at Home

Give a man a cocktail and he’ll drink for a night. Teach a man to make a cocktail, and he’ll drink for a lifetime (and hopefully pour one for you, too). A blend of art, science, culture, and history, a well-made drink can be truly sublime, but that doesn’t mean it needs to be difficult. Here are 20 simple and foundational cocktail recipes that’ll have you shaking and stirring like a pro in no time. Invest in a decent cocktail shaker, stock your bar with the good stuff, and read on to master the bartending basics.

At a Glance:

  • Old Fashioned
  • Manhattan
  • Paloma
  • Margarita
  • Tom Collins
  • Gin and Tonic
  • White Russian
  • Salty Dog
  • Daiquiri
  • Dark ‘n Stormy
  • Negroni
  • Dry Martini
  • French 75
  • Mojito
  • Cosmopolitan
  • Whiskey Sour
  • Americano
  • Last Word
  • Sidecar
  • Champagne Cocktail

BLUEBERRY MULE

Use our Skyline MIXY in your Moscow Mule recipe for a fun version of this delicious cocktail.

Infuse Skyline MIXY with vodka.

Strain 2 oz serving of MIXY over ice.

Stir and top with ginger beer (or club soda for a low-sugar option).

Garnish with fresh blueberries.

RAMBLER RANCH WATER

The classic Texas summer drink made even better with the Rambler MIXY.

Strain 2 oz Rambler infused with tequila into cocktail shaker with ice.

Add 1/4 oz lime juice.

STRAWBERRY MOJITO

What could be better than sipping a mojito by the pool? Sipping our North Shore mojito by the pool. This might be the best mojito you’ve ever had, trust us.

Fill a highball glass with ice and set aside.

Add 6-10 mint leaves, 1 tsp sugar, and 1/4 lime wedge in cocktail shaker.

Use a cocktail muddler (or the bottom of a wooden spoon) to press mint and lime. together until fragrant. Be careful not to over muddle or tear the mint leaves.

Add 1.5 oz North Shore infused with silver rum and ice to shaker.

Cover and shake to combine.

Strain mixture into glass and top with club soda.

FROSÉ

Frozen drinks are perfect for summer, but they are often full of sugar and artificial ingredients. Try the North Shore frosé for the perfect frozen drink that isn’t too sweet.


The Best Christmas Cocktail Recipes

Mint Oreo Martinis have all of the necessary components for a perfectly festive Christmas cocktail and after dinner drink.

They’re creamy, minty, chocolatey, and rich, reminiscent of dunking oreo cookies in a big old glass of milk…like a grown-up version of minty milk and cookies!

This easy martini recipe is a fantastic nightcap after an eventful baking marathon, as a luscious sweet treat for yourself, or to share with a galpal or two on Christmas Eve.


Cocoa Mint Sugar Cocktail Rim Recipe - Recipes

Click on the name of the cocktail to expand the recipe card.

Cocktail Recipes

Debra Argen, Luxury Experience
Serves: 1

Travis House Apple Pie Liqueur

Kosher Salt, Cinnamon, Sugar Rim

Rim Margarita glass with salt, cinnamon, sugar mixture. Shake all ingredients with ice and strain into chilled rimmed Margarita glass.

Jason Walsh, Cocktail Logic
Serves: 1

Blk Pepper infused simple syrup

C ombine all ingredients with 4 ice cubes. Shake VERY WELL to create foam, then strain and garnish with lemon twist and black ground pepper.

Barbara Sweetman
Serves: 1

Muddle berries with mint. Add remaining ingredients and shake well with ice. Pour and strain into chilled cocktail glass. Mint and berry garnish.

Rim Margarita glass with Salt.
Mix ingredients in shaker with ice, strain into rimmed Margarita glass.

Dale DeGroff, King Cocktail
Serves: 1

Mix all ingredients with hand immersion blender-add Scorpion Silver and thin to taste with water- add ice and stir, pour into chilled glass.

Typical Mezcal cocktail from Oaxaca
Serves: 1

Rim cocktail glass with chili-salt. Mix Orange, Lime and Mezcal with ice, pour into chilled glass, float 1 T. Grenadine and garnish with Orange slice.

Ryan Rapaport, Mama Iganas, Springfield, Mass
Serves: 1

1.5 oz Scorpion Mezcal Silver
.25 oz Cointreau
.5 oz Fresh Lime Juice
.5 oz Agave Nectar
.25 oz Sour Mix
Splash Blue Curacao

Shake Scorpion, cointreau, lime juice, sour mix, and agave nectar over ice. Float Curacao on top. Strain into salt rimmed margarita glass. Garnish with lime pierced by wood pick.

Mathew Resler, Empellon NYC
Serves 1

Carpano Antica Formula Sweet Vermouth

Shake with ice and strain into chilled cocktail glass.
Garnish with Star Anise or Orange slice

Junior Merino, The Liquid Chef
Serves: 1

Agwa Coco Leaf Liquor or Midori

Rim tall glass with Cactus-Lemon Grass salt if available. Place all ingredients in blender with one cup ice. Blend and pour into tall glass.
Garnish with lemon peel.

Alex Velez
Serves: 1

Scorpion Mezcal Anejo 5 Year

Mix all ingredients in shaker with ice, strain into chilled cocktail glass and top with club soda.
Garnish with hibiscus flower if available.

Barbara Sweetman, Caballeros Inc.
Serves: 1

Scorpion Mezcal Reposado or Anejo

Heat chocolate, milk & vanilla bean stir constantly, do not boil. After the chocolate has melted, add 1 oz. Scorpion Mezcal Reposado infused with vanilla bean. If not available, add Scorpion Mezcal Top with whip cream.

Serve in mug with cinnamon stick stirrer.

Chris Carlsson, SpiritsReview.com
Serves: 1

1 parts Scorpion Mezcal Silver
1 parts Pineapple Juice
1 parts Orange Juice
2 dashes Angostura Bitters
Lime Juice, to tast

Shake with ice, Serve in Martini or Margerita glass. Garnish with Maraschino Cherry.

Leo DeGroff
Serves: 1

2 Pieces Jalapeno- size of a nickle- muddled
.5 oz Lime Juice, fresh
.75 oz Agave Syrup
2 oz Scorpion Mezcal Silver

Shake well with ice and strain into chilled salt rimmed Martini glass.

1.5 oz Scorpion Mezcal Silver
.5 oz Lime Juice, fresh
6 oz Squirt or Jarritos Grapefruit Soda

Mix in tall highball glass, fill with ice.

Barbara Sweetman, Caballeros Inc.
Serves: 1

Jarritos Grapefruit Soda or Squirt

Muddle mint, kiwi and lime. Add Key Lime Liqueur and Scorpion Mezcal Silver. Shake with ice and strain into chilled cocktail glass. Top with Grapefruit Soda and garnish with orange slice and mint sprig.

Debra Argen, Luxury Experience
Serves: 1

Scorpion Mezcal Anejo 1 Year

Half & Half or Light Cream

dashes Fee Brothers West Indian
Orange Bitters

Mix all ingredients in large glass with ice. Shake and strain into chilled snifter glass. Top with sprinkle of cinnamon.

Serve over ice in Rocks glass or strained into chilled Martini glass.

Mezcal Mai Tai
Serves: 1
Jason Walsh, Mixologist

Garnish : Crispy Mint Sprig and Orange
Crab Twist

Mix all ingredients in large glass with ice. Shake and pour over new ice into glass. Add garnish.

Esteban Ordonez,Pio Pio New York, NY
Serves: 1

Powder cinnamon and orange
wedge for garnish

In a shaker muddle the orange and lemon wedges, add the remaining ingredients fill with ice and shake vigorously for 7 seconds. strain into a ice filled highball glass, top with club soda. Garnish with orange wedge and pinch of cinnamon.

Esteban Ordonez, Yerba Buena Perry NYC
Serves: 1

Fresh squeezed, strained Lemon Juice

Cilantro Sprigs. (reserve one for garnish)

Combine the pineapple juice, lemon juice, simple syrup and 3 cilantro sprigs in a cocktail shaker, fill with ice and shake vigorously for 7 seconds or until well chilled. Strain over a large ice cube in an old fashioned glass, float the hibiscus syrup over the cocktail and garnish with the remaining cilantro sprig.

Barbara Sweetman, Caballeros Inc.
Serves: 1

slice Lemon, Meyer preferred, muddled

dashes Fee Brothers Peach Bitters

Muddle mint & lemon, add rest of ingredients with ice and shake well. Strain into chilled cocktail glass. Garnish with mint sprig.

Barbara Sweetman, Caballeros Inc.
Serves: 1

slices Cucumber, chopped, muddled

sprig Dill Weed, chopped, muddled

dashes Worcestershire Sauce, to taste

dash Salt & Pepper, to taste

Muddle dill, cucumber & lemon. Combine all ingredients in shaker with ice and strain into ice filled highball glass. Garnish with cucumber spear and dill sprig.

Jill DeGroff
Serves: 1

Muddle mango and mint in bar glass, add juices and Mezcal, shake well with ice and pour into chilled Martini glass, garnish with sprig of mint.

Boneta Restaurant, Vancouver BC
Serves: 1

Cinnamon infused El Jimador Reposado

Bittermens ‘Elemakule Tiki Bitters

Stirred and served on the rocks in a old fashioned glass
http://www.boneta.ca/

Barbara Sweetman, Caballeros Inc.
Serves: 1

dash Tabasco or Hot Sauce to taste

Mix all ingredients and chill. Serve in shot glasses along with Mezcal shots.

Dale DeGroff, King Cocktail
Serves: 1

Rim glass with mixture of Chili and Dutch Cocoa unsweetened chocolate.
Shake ingredients with ice and strain into rimmed glass.

Dori Bryant, Polished Palate
Serves: 1

Shake with ice and strain into Martini glass or pour over rocks in Highball glass.

Debra Argen, Luxury Experience
Serves: 1

Pineapple Juice, fresh squeezed

Lime Juice, fresh squeezed

Herb Infused Simple Sryup

Shake all ingredients with ice and strain into chilled ice filled rocks glass.
Garnish: Pineapple wedge and mint sprig
Herb infused simple syrup: in large saucepan add 1 cup water, 1 cup sugar, sprig of dill, rosemary, mint & oregano. Bring to boil and simmer to dissolve sugar. Let cool and store in glass jar until ready for use.

Billy Maes, The Allley, Littleton, Colorado Serves : 1
5 sprigs Fresh Cilantro
1 pinch mild chili powder
1 oz Lime Juice
≤1 oz Simple Syrup
1 oz Cuidado Blanco Tequila
≤1 oz Scorpion Silver Mezcal
≤1 oz Grand Mariner
1 sprig Cilantro (garnish)
1 lime wheel (garnish)


Muddle the 5 sprigs of cilantro in the bottom of a mixing tin. Add ice, then sprinkle in the chile powder. Add all the liquid ingredients and shake well. Rim the highball glass with smoky chili salt and fill with 1 large ice cube. Double strain this cocktail into the glass. Garnish with cilantro sprig and lime wheel.


Peppermint Truffletini

1 oz. Godiva Milk Chocolate liqueur
1/2 oz. Godiva White Chocolate liqueur
1/2 oz. Smirnoff Peppermint Twist
1 Godiva milk chocolate truffle

Shake Godiva Milk Chocolate liqueur, Godiva White Chocolate liqueur and Smirnoff with ice. Strain into a chilled martini glass and garnish with chocolate truffle.


The Best Cocktail Recipes from The Kitchen

Celebrate cocktail hour with these go-to drink recipes.

Related To:

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

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Photo By: David Lang ©David Lang

Photo By: Jeffrey Neira ©2014, Watershed Visual Media, LLC. All Rights Reserved

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Photo By: Jason Clairy ©Clairy Productions, Inc.

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Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

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Photo By: Emile Wamsteker ©2013, Television Food Network, G.P. All Rights Reserved

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Rum Punch

Classic Gin Gimlet

It's all about the bright pop of lime juice in this impressive cocktail.

Pumpkin Flip

Rumbarb

Unencumbered

Tequila Sunrise

Flaming Lime Drop

Strawberry Ginger Daiquiri

White Wine Spritzer

Smokin’ Lemon

Perfect Gin and Tonic

Pina Perfected

Whiskey-Stout Chocolate Ice Cream Float

Classic Whiskey Sour

Mango-Raspberry Margarita Float

Beergarita

Burnt Alaska

Sparkling Peach Tea

Classic Manhattan Cocktail

Kitchen Sink Cocktail

Gold Rush Cocktail

Appletini

Step back, neon-green appletinis &mdash Geoffrey&rsquos got a fresher twist on this cocktail. The natural sweetness of apple cider perfectly complements applejack brandy, and topping the cocktail with an apple slice adds a fruity finish.


Baileys Candy Cane - A Christmas Cocktail

I wanted to squeeze in last holiday recipe before the break, and a cocktail felt like the perfect treat to share with you. At one point in my life I was obsessed with Baileys, and even more so when the holidays rolled around. Ice cold, super creamy and it makes you feel all warm and gooey inside - or is that just me?! It felt right to use Baileys as a base, and too make it more festive I went with chocolate and mint liqueurs. The glass is rimmed with dark chocolate and candy cane pieces for extra Christmassy vibes.


Cocktail Recipe: ‘The English Garden Margarita’

The English Garden Margarita

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How To Make: Far Breton with Prunes

With the Mexican festival of Cinco de Mayo (5 th May) upon us – this evening, and weekend, calls for a wealth of tequila.

This cocktail recipe is from bartender Sophie Bratt, having represented the UK and Europe in Patrón’s third annual ‘Margarita of the Year’ competition. Completing the competition as a finalist, the cocktail entered was ‘The English Garden Margarita’. A British twist on the classic margarita, the drink features Patrón Silver tequila, Patrón Citrónge Orange liqueur, green sugar snap peas and Earl Grey tea.

Speaking on the competition, Sophie Bratt said: “My margarita represents my favourite thing to do: find a garden in the middle of London to sit, read and relax in.”

Ingredients

5oz Patrón Citrónge Orange

3 drops orange flower water

2 sugar snap peas, one for garnish

2 sprigs mint, one for garnish

Pumpkin oil and smoked salt rim

Method

*To make the earl grey tea syrup, combine simple syrup with hot water and 5 tea bags.

Add liquid ingredients to a cocktail shaker, along with 1 cracked sugar snap pea and 1 sprig of mint.

Fill cocktail shaker with ice and shake vigorously.

Use a fine strainer to strain into glass rimmed with pumpkin oil and smoked salt.


Chocolate Mint Liqueur and Vodka Shake

I love making cocktails for my Classic Cocktail series discovering the history of a cocktail and putting together fresh and stellar ingredients to make a great reproduction of a well known cocktail brings together so many elements of my personality.

Curiousity, a bit of tenacity and of course the sheer joy delivered from the creativity of a cocktail in the making. So…why have I forsaken those old standards for a plethora of seasonal spirits often marked with something less than the elegance they bring to the party?

Simple…but FUN! Something about the season from Halloween through New Year’s inspires cocktails that are more emblematic of the party spirit.

In the past several weeks, apple cider and caramel vodka made for a great libation in the spirit of either Fall or Halloween pumpkin mixed with rum and a brown sugar simple syrup conjured up a pumpkin pie so reminiscent of the fall holiday season and now this…a cocktail I can imagine being sipped while sitting around the holiday tree.

Maybe we’ll be singing Christmas Carols or simply enjoying a sweet libation after a nice meal – this is most definitely what I would consider a dessert cocktail. Sweet yes, but with the bite of vodka and I loved the texture of my favorite sugar crystals rimming the luscious combination.

I’ve been asked to sample more liqueurs and spirits than I can keep up with but the truth is I’m not interested in many that are offered. Many sound fun but are pretty all inclusive, not requiring that I bring anything to the mix but ice and that would soon be a boring effort.

This is not a review site I love the craft of considering the different elements of alcoholic beverages and delicious liqueurs. I knew as soon as I was asked about my interest in the Crave Chocolate Mint Liqueur that I would have to make something for the winter holidays.

The weather outside might be frightful but something about mint brings just a bit of warmth to the mix…and adding vodka doesn’t hurt either!

I thought it only appropriate that I actually taste this liqueur straight…did you hear me yell, ‘Help, somebody STOP me!’ While I can appreciate a great vermouth or the nuances of bitters in a cocktail, sometimes there is just a yum factor that can’t be denied and this liqueur definitely has that.

Mocha and Semi Sweet Chocolate swirl on the tongue with the sweet mint offering a nice cooling sensation. A very light mouth feel…something I find most welcome for an after dinner liqueur. Super yum (what, not sophisticated enough…sorry, it’s been a very long day).

There are also Crave liqueurs in Chocolate Cherry and Chocolate Chili…I should have asked for some of those too huh? Now I’m dying to try them! Chocolate CHILI!! Oh yes.

I will often invite my family or neighbors over to ‘assist’ with the results and their feedback is always helpful. This time I made two cocktails that I was going to be forced to drink myself (OH NO!!) when my daughter dropped by. She can attest to how delightful this was…no matter how frightful the weather!

The Crave Liqueur would be great alone over ice but this was special. Try it. You’ll like it.