NYC steakhouse rolls out an ultra-decadent hot cocoa cocktail loaded with booze — for a whopping $1K
Midtown’s Benjamin Steakhouse is rolling out a hot chocolate experience that only the most indulgent dessert lovers could dream of—if they have $1,000 to spare.
The new creation, dubbed the Versailles Velour, is a three-tiered, boozy chocolate cocktail designed for those who want their cocoa over-the-top. With five potent spirits mixed into its velvety base and a flourish of gold leaf, the drink is pure extravagance, evoking the grandeur of French royalty with a modern, decadent twist.
But the inspiration behind the luxury treat is surprisingly personal. Bartender Victor Dedushaj revealed that a wealthy customer asked him to craft something truly remarkable for his chocolate-loving wife.
“He said, ‘One day, I want to blow her mind,’” Dedushaj recalled. After asking how far he should go, the client simply responded: “Go the whole way.” From there, Dedushaj combined Mozart Dark Chocolate Liqueur, Bailey’s Irish Cream, Kahlúa, fresh espresso, steamed milk, orange bitters, Grand Marnier Quintessence, and Hennessy Richard cognac.
The final two spirits alone contribute heavily to the price: just a small measure of Grand Marnier or Hennessy can cost hundreds of dollars. Dedushaj uses 1½ ounces of Hennessy and 1 ounce of Grand Marnier, enough to give the chocolate a boozy kick without overwhelming the cocoa flavors.
On top, a layer of whipped cream—known in German as schlag—is sprinkled with 24-karat edible gold leaf. A custom chocolate adorned with the restaurant’s logo crowns the drink, adding another $100 to the indulgence.
The result is a cocktail that is both a dessert and a drink, offering a rich, boozy experience reminiscent of an upscale Irish coffee—but with chocolate so deep and luxurious it almost seems untouchable. A spill could easily cost more than a full meal at the steakhouse, known for its prime cuts and decadent sides.
Versailles Velour pairs beautifully with Benjamin’s dessert offerings, Dedushaj explained, complementing everything from tiramisu to pecan pie. Acidic desserts, he cautions, can clash with the chocolate’s flavors.
High-priced beverages like this are nothing new at New York’s top steakhouses. The Velour joins other lavish creations, such as Empire Steak House’s gilded beef for New Year’s Eve and Old Homestead’s $200 cranberry dollops. While impressive, it is still far from the world’s priciest cocoa—a $250,000 diamond-studded Frrrozen Hot Chocolate at Serendipity 3 holds that title.
Despite rising costs and the popularity of more affordable drinks, Dedushaj believes there will always be a clientele for extravagant flavors. “If a client wants the very exquisite, they’re going to get it,” he said, citing ultra-rare wines like Domaine de la Romanée-Conti as an example. “There will always be a market for people seeking the outstanding.”
The Versailles Velour is available at Benjamin Steakhouse at 52 E. 41st St. and at its sister restaurant, Sea Fire Grill, located at 158 E. 48th St.
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