Green & Black’s partners London bar with winter cocktails


Off Piste

Indulgent winter cocktails have been introduced at The Churchill Bar in London’s West End in a partnership with chocolate brand Green & Black’s Organic.

A special list curated by Brandt Maybury, Green & Black’s Organic taste specialist, features twists on classics such as a Flip and an Egg Nog as well as new original cocktails.

They have been introduced alongside an alpine transformation of the outside terrace of the bar, which is part of The Churchill Hyatt Regency London in Portman Square.

The chalet-style retreat is decorated with twinkling lanterns, lavish fur-lined seats and vintage wooden sleighs and skis – with hot water bottles and rugs for the chillier evenings.

The Off Piste cocktail (pictured top) is made with Green & Black’s Organic Lemon Chocolate and limoncello, warmed up with grapefruit bitters and a house-made thyme and lemongrass syrup. After adding Cazadores Blanco tequila, it is served straight up with a delicate dash of grated, baked meringue.

The Chocolate Flip features the intense flavour of Green & Black’s Organic 85% Cacao, combining it with Harviestoun Old Engine Oil stout and Bacardi Oakheart spiced rum. It is lengthened and heated with brown sugar and cream.

The Mayan Flip uses Mayan Gold, the first Green & Black’s Organic product to achieve the Fairtrade mark and based on an ancient Mayan hot chocolate recipe. At The Churchill Bar, the chocolate is complemented with cinnamon, vanilla, honey, allspice and cayenne which is heated and strengthened with Havana Club Selección de Maestros rum and Harvey’s Bristol Cream sherry, served in a beautiful golden cobbler glass.

Green & Black’s Organic Egg Nog contains a touch of fresh chilli and ginger mixed with milk, double cream and sugar, lengthened with Woodford Reserve Bourbon and topped with a house-made foam made from Green & Black’s Organic White Chocolate.

Named after the area of west London where Green & Black’s first started, the Notting Hill Delight combines amaretto, Galliano, Cherry Heering and honey with Chivas Regal 12 Year Old whisky. It is balanced with orange, chocolate bitters, cloves and cinnamon and then topped with house-made Green & Black’s Organic Butterscotch chocolate and coffee foam.

Portobello 99 is named after both the road in Notting Hill and the area of Edinburgh famous for its ice cream. It is made with Dewar’s White Label whisky and Grand Marnier with a whipped top of Laphroaig single malt whisky and Green & Black’s Organic Blood Orange chocolate mousse, all served with a mint choc chip cone.

Guests can also tuck into a selection of warming chocolate fondues with smooth white or milk chocolate and fruity treats or enjoy an indulgent savoury cheese fondue.

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