by wssmom
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wssmom's Notes:
3 ounces cognac Ask a question about this ingredient
3 ounces dark creme de cacao Ask a question about this ingredient
splash (or more) of light cream or half and half Ask a question about this ingredient
2 scoops top-quality vanilla ice cream Ask a question about this ingredient
Juice of one-half blood orange Ask a question about this ingredient
Two tablespoons or so of crumbled Jme dark chocolate, ginger and chili biscuits (from Williams-Sonoma) or other super wonderful ginger cookies and some shaved bittersweet chocolate Ask a question about this ingredient
In a blender, combine cognac, creme de cacao, ice cream and orange juice and blend, adding half and half as needed to make it pourable . Pour into two cocktail glasses and garnish with a smattering of crumbled Jme biscuits or ginger cookies and chocolate. Drink while contemplating the likes of thirschfeld's Meyer Lemon Tart, mrslarkins's Grapefruit Tart or lizthechef's Apple Tart. Vow to try one more time before deadline.
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Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
