Decadent, rich and ready for a celebration - this cocktail is the ultimate showstopper this Easter!
50g dark chocolate (70 per cent cocoa solids)
100mL chocolate liqueur
Measure 200mL gin in a jug. Melt 50g dark chocolate (70% cocoa solids) and pour into the alcohol, whisking all the time, until smoothly blended. Add 100mL chocolate liqueur, such as Black Mozart.For each cocktail, shake 100mL of the chocolate liquid with crushed ice and strain into a martini glass. Decorate with a curl of lemon zest.
Recipe taken from Olive magazine.
White Cargo is an ice cream cocktail made with vanilla ice cream, Hickson Rd Gin and chardonnay wine – a recipe credited to Harry Craddock of The Savoy Hotel.
45mL Hickson Road Gin
1 Large scoop of vanilla icecream
Grated Lime zest
Add all ingredients into a cocktail shaker with cubed ice, shake 8 times. Strain into a frozen coupe glass. Garnish with grated lime zest.
Credit: Hickson House Distilling Co.
A creamy dessert cocktail with gin, white créme de cacao, fresh cream and grated nutmeg or chocolate. Best accompanied with leftover Easter eggs.
60mL White Créme de Cacao
90mL Fresh cream
Grounded Nutmeg or chocolate, to garnish
Add gin, Créme de Cacao and cream 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.
Chocolate Gin and Tonic
Our favourite gin cocktail with a delicious chocolate twist.
180mL premium Indian tonic water
1 tbsp chocolate liquor
Chocolate bitters or mint bitters (optional)
Fill a tall glass with ice. Add gin along with a few dashes of chocolate (or mint) bitters and a tbsp of chocolate liquor. Top up with tonic water and garnish with fresh mint and shaved or or grated dark chocolate.
Recipe and photo credit: jamjarkitchen
If you adore a hot cross bun, then why not try making your own Hot Cross Bun Spiced Gin? Click here for a quick and easy recipe to turn the essential hot cross buns into a spiced gin.
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