Velvet Voodoo

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: blend
• Glass: cocktail glass
• Ice: ice
• Garnish: nutmeg and chocolate shavings

Ingredients

• 1/2 oz Rhum Barbancourt — 1
• 1 oz Pernod (or other absinthe substitute) — 0.5
• 1 oz amaretto — 0.5
• softened vanilla ice cream — 2 oz (60 ml)
• Freshly grated or ground nutmeg
• Chocolate shavings

How to make it

1. Combine all the ingredients (except the garnish) in a blender with 1/2 cup ice.
2. Blend until smooth.
3. Pour into a chilled cocktail glass.
4. Dust the top with nutmeg and sprinkle with a few chocolate shavings.

A cocktail with a smooth flavor and chocolate accents.

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