Drink of the Day — The Chocolate Miss Lalla Posset


Chocolate MIss Lalla Posset ingredients

Today’s drink of the day is another one of my own creations — the Chocolate Miss Lalla Posset. If you can’t find some proportion below that you like this tipple in, I will be dumbfounded. Just don’t call this drink a cocktail, or my minions will tell me and I will put a curse on your Kold-Draft ice machine!

I consider the Lalla Rookh of the 1890’s to be the oldest-published fully-modern posset.

[For more on what sort of drinks possets are, see this page.]

The Lalla Rookh is in exactly the same sub-genre of possets as the Alexander Posset of about 1910, the Brandy Alexander Posset of about 1930, and the White Russian Posset of the 1970’s. And, I certainly like it better than most of those.

Lalla Rookh Posset recipe

I felt like trying a version of the Lalla Rookh Posset that would also have some chocolate flavor. It seemed so obvious to me that I expect someone to let me know that my drink was actually made long ago.

In making the Chocolate Miss Lalla, you should select the liqueur carefully. Remember that a crème is a lot sweeter than a liqueur — in the French understanding of those terms. That is why I use Joseph Cartron liqueur de cacao instead of a crème de cacao — to better control the sweetness.

Even with a liqueur instead of a crème, this drink may be best suited as an after-dinner cordial. You wouldn’t want to drink a lot of them all afternoon like you might with the Bourbon Cocktail.

Here it is:

Chocolate MIss Lalla Posset recipe

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