National Chocolate Week took place last month and brought along plenty of ways to attract guests to your bar. Chocolate cocktails seem to be the way to go forward; we bring you two recipes to show you how easy it is to create incredible-tasting serves!
Dark & Pear
Ingredients
40 ml June Royal Pear & Cardamom
20 ml Vodka
5 ml Lime Juice
20 ml Egg White
Chocolate
Method
Add ice and all the ingredients in a shaker and shake vigorously, strain into a frozen coupette glass and grate chocolate (or use powder) on half the surface.
Where to buy June Royal Pear & Cardamom: Booths
Priced from: £25
Renaissance by David Rios
Ingredients
40 ml La Quintinye Vermouth Royal Rouge
40 ml Rum*
5 ml Fernet Branca
5 ml Pedro Ximenez
1 Dash of Chocolate Bitters
Method
Pour in a mixing glass filled with ice and stir. Serve in a tumbler glass with an ice and garnish with grapefruit
*Chairman’s Forgotten Casks is suggested but any dark rum will be fine.
Where to buy La Quintinye Vermouth Royal Rouge: Whisky Exchange, Master of Malt
Priced from: £20
