Burning Man Tini at Tini Bigs

The place: Tini Bigs, 100 Denny Way, Seattle, 206-284-0931, (www.tinibigs.com)Quote: "We decided to make a sweet chocolate that has a little bit of heat to it. The cocoa with cayenne powder leaves this little tingle on your lips. ... It's like an alternative for dessert." — Patrick Haight, general manager

The scene: After almost 10 years shaking cocktails for Seattle, Tini Bigs is doing its best to trick people into thinking drinking can be healthy. Its spring cocktail menu has ingredients such as aloe-vera juice, green-tea liqueur and vodka infused with roasted red bell peppers.

We don't go to a bar because it's good for us.

But the healthy list happily included chocolate. Eating dark chocolate daily is mandatory, so we totally approve of getting a dose in cocktail form.

In the darkly lit world of Tini Bigs, the Burning Man Tini ($9.61) looked like stout in a cocktail glass, replete with foam. It drinks like a hyped-up chocolate beer, thanks to its chili vodka. And just like stout, the slightly sweet whipped cream will give you a foam mustache.

The rich flavor is satisfying enough to be a dessert, but it's not too sweet and has a lingering bite. Drink it cold.

We approved. But we still ordered garlic fries.

Burning Man Tini

2 ounces Mazama ( pepper vodka)

2 ounces Godiva liqueur

3 ounces of cocoa powder

Pinch cayenne pepper

Dip cocktail glass rim into mix of cocoa powder and cayenne. Add Mazama and Godiva liqueur to a shaker filled with ice; shake. Strain into glass. Lay cream on top. Garnish with dried Thai chili.

Nicole Tsong: ntsong@seattletimes.com