A Year-Round Guide to Franklin and Nantahala

Yield: 1 drink. Chocolate syrup (for garnish) Chocolate shavings (for garnish) ½ ounce hazelnut syrup, such as Monin 1 ounce half-and-half ½ ounce cold brew coffee 3 ounces chocolate almond

Rosemary and Goat Cheese Strata

Yield: 1 drink. Chocolate syrup (for garnish) Chocolate shavings (for garnish) ½ ounce hazelnut syrup, such as Monin 1 ounce half-and-half ½ ounce cold brew coffee 3 ounces chocolate almond

Magnificent Mocktails: Pure Bliss Choco-tini

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Two choco-tinis

Yield: 1 drink.

Chocolate syrup (for garnish)
Chocolate shavings (for garnish)
½ ounce hazelnut syrup, such as Monin
1 ounce half-and-half
½ ounce cold brew coffee
3 ounces chocolate almond milk
Ice

Place a small amount of chocolate syrup and chocolate shavings onto individual plates or bowls. Dip the rim of a martini glass into syrup, then into chocolate shavings so that it’s covered completely.

In a cocktail tin, combine syrup, half-and-half, coffee, and milk. Add ice and shake vigorously until outside of tin is very cold. Strain into martini glass.

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Funding in whole or in part and/or supported by the NC Department of Health and Human Services, Division of Mental Health, Developmental Disabilities and Substance Abuse Services, made possible by Grant Number B08TI088124 from the Block Grants for Prevention and Treatment of Substance Abuse from SAMSHA.

Proof Alliance NC has no connection or affiliation to products used in this demonstration and are not promoting the use of specific brands.

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This story was published on Feb 13, 2026

Mark Weddle

Mark Weddle began his bartending career in 1994 in Greensboro and is widely regarded as one of North Carolina’s top mixologists. His passion for classic cocktails, local ingredients, and exceptional guest service is matched by his energy, enthusiasm, and love of collaboration. He currently continues to hone his skills at 1618 West Seafood Grille in Greensboro.