Chocolate Cherry Gin Cocktail
45mL Gin
15mL French liqueur
8mL Sherry
2 Dashes of Chocolate bitters
Stir all ingredients together in a glass. Pour over a large ice cube and top with cocoa beans or maraschino cherry, to garnish.

Recipe / photo credit @trufflesontherocks

Alexander
60mL Gin
60mL White Créme de Cacao
90mL Fresh Cream
Ground nutmeg or grated chocolate, to garnish.
Add first 3 ingredients into an ice-filled cocktail shaker and give a good shake. Strain and pour into a chilled martini glass. Sprinkle nutmeg or grated chocolate, to garnish.

Chilli Chocolate Gin from Bathurst Grange Distillery
Rich, earthy notes of chocolate meet spicy chilli + a unique blend of botanicals make this gin truly delicious. Tripled distilled in small batches in a beautiful four-column still, Chilli Chocolate Gin delivers a smooth and velvety finish. A fantastic winter warmer too.

Sip it. Savour it. Enjoy neat or as a gin and tonic over ice (Fentiman's Valencian Orange Tonic Water works best) and garnish with a cinnamon stick, a slice of orange or dried red chilli. To find your nearest stockist click here.

Orange and Cacao Gin from Sipsmith London
If you love your jaffas then this gin is for you. Inspired by the popular flavour combination of chocolate and orange - this gin is reminiscent of holidays.

Orange and Cacao Gin is a citrus forward gin with a hint of chocolate indulgence from the cacao nibs. Sipsmith add in 50% more juniper that their London Dry gin - with orange blossom and black cardamom, cacao nibs, as well as liquorice (which adds sweetness). The gin is then left to rest on fresh orange zest for a wonderfully complex, chocolately, citrus finish.

Sip it. Savour it. Perfect for summer evenings as a spritz (50mL Gin, 100mL Soda water, 100mL Prosecco, fresh orange wedge, to garnish.) or an Orange Collins (50mL Gin, 20mL fresh orange juice, top with soda water, Orange twist, to garnish.)

"Sweet and zesty, notes of fresh orange juice alongside orange marmalade with creamy vanilla and gooey dark chocolate fondant." A Tasting Note by The Chaps at Master of Malt where you can purchase a bottle - click here.

Gin and Tonic Truffles
Easter Bunny has come early with these boozy chocolate truffles! They make a great gift too. Yum!

You’ll need:
• 60mL tonic water
• 140mL double cream
• 25g unsalted butter
• 150g dark chocolate, roughly chopped
• 30mL gin
For the coating:
• 200g white chocolate, roughly chopped
• 1 large lemon, finely zested
• 2 limes, finely zested

1. Line the tray with baking parchment. In a small saucepan bring the tonic to boil and reduce by half. Set aside to cool.
2. Gently heat the cream and butter into a saucepan until the butter has melted. Put the chocolate into a heatproof bowl and pour over the hot cream, gently stirring until the chocolate has melted. Stir through the gin and tonic and refrigerate for 10 minutes or until firm enough to scoop into mounds.
3. With two teaspoons form the mixture into 12 walnut - sized mounds, place on the tray and refrigerate for an hour. Use your fingers to gently smooth each one into a ball and freeze for 30mins.
4. Put the white chocolate into a microwaveable bowl and blast for 30 seconds at a time until melted. Stir through the lemon zest and half of the lime zest. Allow to cool for a little. Drop each frozen truffle into the melted chocolate, turning it over with a fork to coat. Place on a tray and finish by grating extra line zest over the top. Repeat with the remaining truffles and freeze for 10-15 minutes. Store in fridge for up to 3 days. Makes 12.
Recipe from @bbcgood food and photo @angelahughes_kitchen

Pink Gin Fudge

If you love your gin sweet and your desserts even sweeter then this is the perfect recipe for you - using just 5 ingredients.

You’ll need:
• 397g Condensed Milk
• 550g White Chocolate
• 150g Icing Sugar
• 100 mL Pink Gin
• Pink Food Colouring

1. Line your 20cm x 20cm square cake tin with baking parchment and leave to one side. 2. Add the condensed milk and white chocolate to a saucepan and melt the white chocolate on a medium heat. Stirring occasionally to ensure it doesn’t burn.
3. Once the chocolate is completely melted, remove from the heat and add the icing sugar. Mix until it is completely combined.
4. Add in the gin and food colouring and mix again. (Add food colouring in a little at a time and stir well in-between) If the colour isn’t a vibrant pink then add more food colouring.(be careful not to add too much as you can't make it lighter) The mixture will be softer and runnier than other fudge recipes but this is just because of the added liquid.
5. Pour the mixture into your baking tin and smooth.
6. Pop it in the fridge preferably overnight until the fudge is completely set.

Recipe from A Spoonful of Vanilla. Click here to view more of her wonderful recipes.