Choco Taco Shot-tail

Matthew Kelly / Supercall

If you were born in the ‘80s, you are already familiar with the majesty that is the Choco Taco. For those unacquainted with what is, quite possibly, the greatest ice cream treat ever created, the Choco Taco consists of a waffle cone taco shell filled with vanilla ice cream and dipped in chocolate fudge and peanuts. The only thing better than the original is this boozy shot-tail made in its honor. A mix of dark rum, chocolate vodka and homemade peanut orgeat, it’s delectably salty, sweet and quaffable. For added effect, serve the shot in a fudge-dipped waffle cone, then eat the booze-soaked cone as a chaser.

Choco Taco Shot-tail



  • 1.5 oz dark rum
  • 0.5 oz Vodka
  • 0.5 oz Amaro Di Angostura
  • 0.5 oz Orgeat
  • 4-8 Squares Baker’s Chocolate
  • Waffle Cone


Step one

Place bakers chocolate cubes in a glass mixing bowl.

Step two

Microwave chocolate for 15-second intervals, removing and stirring between cycles until the chocolate is hot and completely melted.

Step three

Dip a waffle cone in the hot chocolate sauce.

Step four

Cool the cone in the refrigerator until the chocolate sauce hardens.

Step five

In a cocktail shaker, add the dark rum, chocolate vodka, amaro and orgeat with cubed ice. Shake.

Step six

Using a Hawthorne strainer, strain the cocktail into the chocolate dipped cone.

Step seven

To drink, shoot the shot, then eat the cone.

Contributed by Supercall