Some restaurants let you have your chocolate and drink it, too.
The Peninsula, Chicago
When The Peninsula needed a cocktail to complete its chocolate buffet spread, bartender Aaron Johnson developed three, and all of them ended up on the regular bar menu. This S’mores Martini (pictured above) causes the most fuss: Patrons smell the barkeeps toasting the marshmallow rim and can’t help but order one for themselves. 108 East Superior St.; peninsula.com
Cyrus, Healdsburg, Calif.
Cyrus chef Douglas Keane had never tasted a chocolate egg cream (a mix of chocolate syrup, milk and seltzer) until his partner proposed adding the soda-shop classic to their highbrow menu. He freezes chocolate syrup in glasses, then servers assemble the shot-sized drinks at the table, adding half-and-half and seltzer. 29 North St.; cyrusrestaurant.com
Le Bistro Montage, Portland, Ore.
You get a whiff of chocolate with every sip of this Batum Chocolatta, thanks to the dusting of cocoa powder on top. The drink gets its citrus-chocolate flavor from a blend of Lillet Blanc, rum, orange liqueur and crème de cacao — and it gets its name from one of the bartenders’ favorite NBA players, Nicolas Batum of the Portland Trail Blazers. Nicolas stopped in for a taste before the drink hit the menu. 301 SE Morrison St.; montageportland.com
Nicky Blaine’s, Indianapolis
Of the 50 serious martinis at Nicky Blaine’s, the layered Neapolitan seems like the odd drink out. But the homage to old-school Neapolitan ice cream fits right into the bar’s retro theme; they even serve it in vintage stemware. 20 North Meridian St.; nickyblaines.com
Wood & Vine, Los Angeles
The idea for a chocolate-spiked Guinness Float came to chef Gavin Mills as he downed an Irish Car Bomb (whiskey, Guinness and Baileys Irish Cream) at a local pub. He reconceived the drink as this grown-up float, perfect for St. Patrick’s Day: cold Guinness, ice cream infused with Baileys and whiskey, and a dash of chocolate bitters. 6280 Hollywood Blvd.; woodandvine.com