THE NEAPOLITAN

THE NEAPOLITAN

1 ounce strawberry liqueur

½ ounce Godiva white-chocolate liqueur

½ ounce crème de cacoa

2 ounce heavy cream

1 tablespoon chocolate syrup

I was craving ice cream, but I didn’t feel like going to the store. Luckily, I didn’t have to. I just had the cocktail version instead. I found the recipe for THE NEAPOLITAN cocktail that my friend Niki had given me from the March 2012 issue of Food Network Magazine, which has many wonderful, chocolate cocktail recipes in it.

THE NEAPOLITAN is a layered cocktail, something I am becoming a big fan of now that I know how to do it. Whoever figures out the different consistencies of alcohol, and what floats and what sinks — I love them and their talent is fully evident in this cocktail. If you can chill the ingredients listed above first before making THE NEAPOLITAN, all the better, put it isn’t a must. To make it, start by putting the strawberry liqueur in the bottom of a short cocktail glass. Then shake the bottle of Godiva liqueur and pour it ever so slowly on top of the strawberry liqueur. Some people like to pour liquor over the back of a spoon when layering, but I’ve found that you just have to pour it slow and steady. The last step involves a cocktail shaker. Put the heavy cream, crème de cacoa and chocolate syrup into it, add ice, shake and strain into the glass — ever so slowly — for the top layer.

I know, THE NEAPOLITAN is a little involved, but the work is worth it to make this impressive cocktail. It looks and tastes just like Neapolitan ice cream, with a layer each of strawberry, vanilla and chocolate. Granted, this version will get you buzzed. The chocolate liquor is strong and watch out for the shot of strawberry at the end. But THE NEAPOLITAN is definitely decadent, definitely a dessert and definitely delicious. Like a dessert, it is heavy. But the glass is short and there is not too much of it, so it will be gone quickly. And I didn’t have to go to the store.

Drink Up^

Cocktail Connie