I have a delicious cocktail recipe for you all, as it is Friday, but first...
Yesterday, I decided that I needed to escape the usual scenery of the cities and head up north to Duluth and Gooseberry Falls State park for the day. I hate driving in the car for more than an hour mind you, but it was worth it. The perfect day, the sun was shining, and hardly a cloud in the sky. It was wonderful to see the beautiful sights in Gooseberry and just take in the beauty of nature God had created there.
Afterwards, on the way back down towards Duluth, I stopped for dinner at Nokomis, and enjoyed a glass of wine outdoors next to Lake Superior. Nothing beats wine and beautiful scenery. I wish I had that kind of a view from my patio at home!
Black Forest Martini
1 Tbsp agave nectar
1 Tbsp cocoa powder
6 ice cubes
1/4 cup fresh organic cherry puree
4 oz prairie organic vodka (or your favorite)
2 Tbsp agave vanilla syrup*
2 Tbsp full fat coconut milk from the top of the can, well chilled
a dash pure vanilla extract
a dash agave nectar
2 fresh organic cherries
Whisk together the cocoa powder and agave nectar until smooth and chocolate sauce consistency. Place a little on a plate, and dip the rim of your martini glass in it coating it on the edge. Turn glass right side up and spoon about 1 Tbsp chocolate sauce into the bottom of the glass. Set aside. In a martini shaker, combine the ice, cherry puree, vodka, and vanilla syrup. Shake until well blended. Pour the mixture over the chocolate sauce in the glass. Whisk the coconut milk with the dash of vanilla and agave nectar until smooth and spoon a top the drink. Garnish with a couple fresh cherries, and serve!
*To make vanilla agave syrup, combine 1/4 cup agave nectar with 1/4 cup filtered water in a small jar. Add one vanilla bean, slit lengthwise, place the top on and shake. Let sit for a few days to infuse. Store in the fridge.