Hot Drink: Red Hot Chocolate

Described by the New York Times as “New Haven’s newest and perhaps hippest, Ninth Square bar and restaurant scene,” 116 Crown stands out as a destination where a passionate attention to detail is evidenced in an international menu and a truly unique offering of cocktails, served in “a chic urban place where upscale meets pop culture”.  Crown’s owner and bartender John Ginnetti developed a sophisticated treat that could cure anyone’s winter blues: “Red Hot Chocolate.”  This delicious drinks mixes a decadent cup of hot chocolate with Campari, the red Italian spirit which serves as a perfect complement to the bitterness of rich dark chocolate.  “[The] Campari Hot Chocolate…has been universally loved…it celebrates the notes of bitterness present in both Campari and Chocolate,” says Ginnetti.  Here’s the recipe for John Ginnetti’s Red Hot Chocolate below:
 
Red Hot Chocolate
1 oz. Campari
2 oz. Brandy, preferably Germain-Robin
3 oz  whole milk
.5 oz heavy cream (optional)
2 tbsp chocolate drops (or equal amount crushed disks, accounting for volume differences) at least 55% cocoa, preferably DeBauve & Gallais

Put milk, cream & chocolate in a milk frothing cup used with espresso.  Froth milk as you would for cappucino.  When milk is hot remove frothing wand and whisk or stir vigorously until chocolate is completely melted.

Add Campari & Brandy.  Pour into heat resistant cup.  Can be garnished with 1 large Hand-Cut Marshmallow or a Red Peppermint Stick