Bars serve up cocktails for Chocolate Week with Fair Rum

Jackie Brown-Opium

Indulgent cocktails are being served up in bars as part of National Chocolate Week in a partnership between Divine Chocolate and Fair Rum.

Special drinks have been created for the activity by bartenders at London bars and restaurants including Hush, Skylon, Jinjuu, Smith & Whistle, Opium, The Pearson Room, London Capital Club, Resident of Paradise Row, Trapeze, Ekcovision, South Place Hotel and Merchant House.

Using the hashtag #FAIRDivine, the bars are encouraged to post on Twitter, Instagram or Facebook about cocktails that use the Fairtrade rum from Belize plus Divine Chocolate as an ingredient, garnish or pairing. The most popular post will earn a bottle of limited-edition 11-year-old Fair Rum.

At Opium in Chinatown, Damian Williams has created three cocktails including a Milk Punch, adapted from a 1711 recipe by Mary Rocket. Milk filtering was a common technique in the 18th century to preserve the life of citrus-based punches. Milk punch could be stored for years, despite the perishable ingredients. Charles Dickens’s will mentions that several bottles of milk punch were stored in his cellar at the time of his death.

Milk Punch by Damian Williams at Opium
400ml Simple syrup
2 tablespoons Caster sugar
Zest of 6 lemons
Juice of 3 lemons
2 litres Milk
400ml Rémy Martin VSOP
1 litre Fair Rum 5 Year Old from Belize
Garnish: Fresh nutmeg, bar of Divine White Chocolate
Place peeled zest in a non-reactive bowl or container. Add caster sugar and muddle until the sugar starts to pull out the essential oil in the peels – about five minutes. Cover and refrigerate for at least three hours, preferably overnight. After it sits, the peels will shrivel and the oils and sugar will combine into a fragrant syrup, called the oleo-saccharum. Heat the milk in a large saucepan, stirring constantly, until steaming but not boiling. Off heat, add the oleo-saccharum (with the zest), lemon juice, simple syrup, cognac, and rum. Stir vigorously until the curds and whey have separated. Strain mixture though a fine mesh strainer to remove curds and zest. Add more syrup or dilute with water to adjust sweetness. Serve in a Chinese tea cup, topped with freshly grated nutmeg and with a bar of Divine White Chocolate.

Jackie Brown by Damian Williams at Opium (pictured)
(adapted from a 2006 recipe by Rich Hunt at The Player, Soho)
25ml Averna
25ml Fair Belize 5 Year Rum
7.5ml Maple syrup
5ml Bénédictine
2 dashes Angostura bitters
Stir ingredients in a double Old Fashioned glass with cubed ice. Garnish with an orange twist. Grate dark chocolate over the top and serve with the rest of the bar.

Black Sail by Michele Quarta from Skylon
2 bottles of Fair Rum 5 Year Old from Belize
400ml Apricot liqueur
60g roasted almonds
2 cinnamon sticks
2 vanilla pods
150g Divine 70% Dark Chocolate
1 dried star anise
For this punch-style drink, combine the rum, apricot liqueur and roasted almonds and leave to infuse. On day two, add the cinnamon sticks and vanilla pod. On day three, add the chocolate. On day four, add the star anise. On day five, filter the infusion and serve.

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