Orange-Chocolate Truffle

As served in the Chocolate Lounge at Sugar Factory American Brasserie, $16

Inspired by orange-chocolate truffles—well, really, who isn’t inspired by orange-chocolate truffles?—corporate bar manager and mixologist Ken Hall has managed to capture the very moment you bite through the shell of a decadent chocolate truffle filled with orange-chocolate ganache or orange liqueur.

“I tried to think chocolate,” Hall says. “I thought of the different chocolate combinations and what flavors go well with chocolate.” With orange, Hall strikes gold. Such a rich chocolate truffle drink is “a must for a chocolate cocktail menu,” he says. You might even recall cracking apart those wonderful dark chocolate oranges sold during the holiday season. Wherever this cocktail transports you, it is guaranteed to be a delicious diversion.

Combine 1½ ounces Three Olives chocolate vodka, ½ ounce Mozart dark chocolate liqueur, ½ ounce Grand Marnier, ½ ounce fresh orange juice, ½ ounce rock candy syrup and 3 dashes of Angostura orange bitters in a mixing glass. Add ice, cover, shake and strain into a chilled cocktail glass. Top with house-made orange-chocolate foam and a mandarin wheel, then dust with cocoa powder.

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Ron Lutz

Ron Lutz

Ron Lutz is exactly what would imagine your local butcher to look like: short, stocky build; thick hands toughened by years of cutting meat; and a mustache that perfectly embodies his East Coast upbringing. A second-generation butcher, Lutz moved to Las Vegas with his family in 1985 from Pittsburgh right before his senior year of high school. After finishing his education at the Southern Nevada Vocational Center, Lutz followed in his father’s footsteps and began a two-year apprenticeship at two supermarkets, J&J and Lucky (now Albertsons).