Muddy Mocha Cocktail

I invented this concoction while anchored in the Caribbean, taking a break from piloting my 170 foot Palmer Johnson DB9 yacht from Martinique to Barbados, in dire need of a soothing, refreshing cocktail that satisfied my chocolate craving while simultaneously delivering a nutty aftertaste. Experimentation is half the fun of creative bartending, and before long all twelve supermodels accompanying me on the journey were as giddy as schoolgirls and eager for a feisty round of Marco Polo. 

 Actually, I was in the bathtub of my East Hollywood apartment, playing with a toy boat and sinking it repeatedly with imaginary torpedoes launched from my Toysmith diving submarine, making loud explosion sounds each time the boat was hit. Inspired, I left a trail of soapsuds leading from the small bathroom to our 10 x 10 foot kitchen, where I worked out the formula and tested it on my wife. A smile, a nod and a thumbs-up and I knew I had hit on something.

 As I do, you can use your imagination and picture yourself sitting on a tropical beach in Jamaica while sipping one of these. It helps if you put on either some Jimmy Buffet or Bob Marley music and keep your eyes firmly shut. It also helps if it’s warmer than 50 degrees in the house, but this isn’t an absolute necessity.

Here’s what you do

• Fill a shaker with cube ice and add:
• 1 oz. dark rum
• 1 oz. coffee liqueur (preferably Tia Maria; Kahlua is acceptable)
• 1/2 oz. crème de cacao
• 1/2 oz. amaretto
• 1 oz. heavy cream
• Shake and strain into a chilled stemmed glass
• Garnish with a slice of chocolate or (my preference) a section of a Kit Kat bar.