Wild Samoans and Chocolate Covered Strawberries

Wild Samoan

Creamy, sweet, chocolate and toasted coconut, it’s…

The Wild Samoan

2 ounces caramel vodka (we prefer http://vangoghvodka.com/van-gogh-our-vodkas/dutch-caramel-flavored-vodka/)
2 ounces coconut rum (we prefer http://www.cruzanrum.com/rum-collection/cruzan-coconut-rum)
2 oz amaretto
4 oz melted vanilla ice cream

Shake with ice. Strain into prepared cocktail glass.

Chill a sturdy cocktail glass thoroughly in freezer. Apply chocolate syrup by twirling glass while holding it at an angle by its stem, then refreezing.

Toast shredded coconut on cookie sheet in 350• oven. Remove glass from freezer. Pour additional syrup in a shallow vessel and rim glass with same. Apply shredded coconut to rim of glass. Serve immediately or refreeze.

The Chocolate-Covered Strawberry Cocktail

2 ounces chocolate vodka (we prefer 360•)
4 ounces homemade strawberry reduction
1/2 ounces pomegranate juice (Pom is recommended)

Shake vigorously with ice for at least a minute. Strain into frozen cocktail glass. A fresh strawberry would make a lovely garnish.

Strawberry reduction is made from fresh or frozen strawberries, water and sugar in equal amounts. Heat gently on the stove until sugar is dissolved and strawberries break down. Place in a sealed container and chill until cocktail time.

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