-=> Quoting Mike Powell to Jim Weller <=-

 JW> created in Calgary in 1969 at the Calgary Inn by the
 JW> Italian-Canadian restaurant manager as a signature drink for
 JW> his new Italian restaurant.

 MP> Funny, I would never associate clams with Alberta.

He claimed to be inspired by a favourite pasta dish, spaghetti alle
vongole. He used regular tomato juice plus bottled clam nectar.
Motts came out with its Clamatto juice a year or two later after the
drink caught on.

 MP> Chocolate Martini

A dairy free chocolate cocktail:  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Blossom #2
 Categories: Alcohol, Beverages, Fruit, Chocolate
      Yield: 1 Serving
 
  1 1/4 oz Rye
    3/4 oz Kirsch
    1/4 oz Creme de cacao
      1 ds Angostura bitters
      2    Brandied cherries, garnish
 
  Jamie originally used sour griottine cherries, but anything other
  than a fake red maraschino will maintain the elegance of this
  drink.
  
  Fill a pint glass with ice. Add the rye, kirsch, creme de cacao
  and bitters and stir well. Strain into a chilled coupe, and
  garnish with the cherries.
  
  Recipe by: Jamie Boudreau
  Posted by: LeNell Smothers
  From: Slash Food
 
MMMMM

Cheers

Jim


... Chocolate is an essential ingredient in 3 of the 4 basic food groups.

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