Philip Duff thinks the Incan is an even better dessert drink "with a tiny cube of 99 percent cacao chocolate on the side."

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  • Servings: Makes 1 drink

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  • One 2-by-1-inch strip of seeded fresh Asian red chile
  • Ice
  • 1 ounce vodka
  • 1 ounce vanilla vodka
  • 1 ounce Cognac
  • 1/2 ounce Grand Marnier
  • 1/2 ounce dark crème de cacao
  • 1 orange twist, flamed, for garnish

How to make this recipe

  1. In a cocktail shaker, muddle the chile. Add ice and all of the remaining ingredients except the garnish and shake well. <a href="/articles/cocktail-basics-techniques#doublestraining">Double strain</a> into a chilled martini glass and garnish with the flamed orange twist.

Contributed By Photo © Tina Rupp Published March 2010

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