Ingredients

• Caramel sauce, for the rim
• Cocoa powder, for the rim
• 1 1/4 ounces cognac, such as Hennessy VSOP
• 1 ounce half-and-half
• 1/2 ounce oloroso sherry, such as Lustau
• 1/2 ounce Bitter Chocolate Syrup, recipe follows
• 1/2 ounce Simple Syrup, recipe follows
• Grated fresh nutmeg, for garnish
• 4 ounces chopped bittersweet chocolate (70 percent), such as Valrhona
• 1 cup sugar

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Instructions

1. Watch how to make this recipe.
2. Put a little caramel sauce on one plate and cocoa powder on another. Dip the edge of a martini glass first in the caramel, then in the cocoa powder.
3. Put the cognac, half-and-half, sherry, Bitter Chocolate Syrup and Simple Syrup in a cocktail shaker and DRY SHAKE vigorously to mix the ingredients together well. Add ice and shake vigorously again. Taste for balance, single-strain into the prepared glass, garnish with fresh nutmeg and serve.
4. Mix the chocolate with 4 ounces warm water in a small bowl until melted.
5. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.