Denise Tempest, of Tempest Lounge, has crafted another Thanksgiving cocktail for News Tribune readers. The Mocha Roca cocktail is meant to be sipped after dinner. It’s a white chocolate-coffee concoction with a quintessential Tacoma ingredient – Almond Roca, in syrup and candy form.
Pictured here is the Tempest Pumpkin Pie, the cocktail Denise Tempest created for News Tribune readers last Thanksgiving. Click “more” for recipes for the Mocha Roca and Pumpkin Pie cocktails. And Happy Thanksgiving.
Recipes courtesy of Denise Tempest
Tempest Lounge and Restaurant
Where: 913 Martin Luther King Jr. Way, Tacoma
Info: 253-272-4904 or www.tempestlounge.com
The Tempest Mocha Roca
1½ ounce Patron XO coffee liquer
1½ ounce Godiva white chocolate liquer
1½ ounce Almond Roca syrup
Almond Roca candy
Coffee, to taste
In a coffee mug, combine the liqueurs and syrup. Add coffee. Top with whipped cream and sprinkle with Almond Roca bits. to make the roca bits, take Almond Roca and chop up. Sprinkle on top.
The Tempest Pumpkin Pie Cocktail
1 ounce Crown Royal
1 ounce half and half
Pumpkin syrup, to taste
1/2 cup crushed graham crackers
1 tablespoon raw sugar (or substitute granulated)
Nutmeg, a dash
Cinnamon stick garnish
Combine crushed graham crackers and raw sugar in a shallow bowl. Wet the rim of a cocktail glass and dip into graham cracker mixture. Set aside. Shake the crown royal over ice with half-and-half and pumpkin syrup. Strain into cocktail glass. Sprinkle with nutmeg and garnish with a cinnamon stick.