A few weeks ago a coworker asked, “You like chocolate martinis? I’ve got a great recipe for one.” To me a martini should be nothing but glacier-cold gin and a wink of vermouth, but I wanted to be friendly so I smiled and nodded. He started in on the recipe. “You take Godiva liqueur, Kahlua, Vanilla Stoli, and a little Baileys….” He ended by suggesting a garnish of a Hershey’s kiss. It was all I could do to keep my lunch down.
A few days later I searched the kitchen for something sweet. It was raining out, and cold, and I wanted a taste of something almost too rich to eat. Just then, my friend’s chocolate martini — a tiny one, for sure — would have been perfect.
That’s how I feel about Chopard Casmir. A daily diet of Casmir would burn out your nasal hair and leave you (and your bus mates) on the verge of nausea. But when the taste for something over-the-top rich and sweet hits, it’s hard to beat…