5 Choc-tastic Choc-tail Recipes

We couldn’t celebrate World Chocolate Day at Consommé and not include some deeeeelicious choc-tail recipes. You know us, anything a little out of the ordinary (or with a shot of rum in) and we are there. Pairing together some of our best loved tipples with our favourite sweet treat, we have found five incredible choc-tastic choc-tail recipes that we know you are going to love from Aldi’s Freak-the-freak out Freakshake complete with chocolate chip cookies through to Bacardi’s chocolate pear ball concoction - there is something for everyone. So we hope you all have a magical chocolate-filled day - and raise a glass with all of us. Enjoy! Fancy reading more world chocolate day posts - check out our top 20 favourite chocs.

Martini and Bombay Sapphire

Martini Bombay Sapphire Chocolate Negroni

A new twist to the timeless cocktail with lashings of dark chocolate and maple syrup.

Ingredients:
20 ml Martini Riserva Speciale Rubino 
20 ml Martini Riserva Speciale Bitter 
25 ml Bombay Sapphire Gin
10 ml Dark Chocolate Liqueur 
5 ml Maple Syrup 
Burnt orange wedge to garnish
Chocolate shavings to garnish

Method:

1. Fill a rock glass to the top with ice.
2. Pour Martini Resirva Speciale Rubino and Bombay Sapphire gin - gently stir
3. Add in the dark chocolate liqueur and maple syrup
4. To garnish, hold a slice of orange over a flame until it chars slightly, then add to the drink
5. Finally, grate chocolate and sprinkle over the top

Grey Goose

Grey Goose Mint Icicle

A chilled, creamy cocktail featuring a swirl of peppermint and a hint of white chocolate.

Ingredients:
35ml Grey Goose Vodka
25ml Peppermint Schnapps
10ml White Crème De Cacao
10ml Cream
Fresh mint to garnish
White chocolate to garnish

Method:
1. Add all ingredients into a cocktail shaker filled with ice.
2. Shake vigorously and strain into a rocks glass filled with crushed ice.
3. Garnish with fresh mint and some shaved chocolate.

Bacardi Rum

Bacardi Rum Coco-De-Pear

A sweet concoction of gold rum, pear liqueur and chocolate. 

Ingredients:
35ml Bacardi Reserva Ocho
15ml Pear liqueur
2 dashes of chocolate
7ml Demerara syrup
Chocolate balls to garnish

Method:
1. Pour ingredients into a rocks glass over cubed ice and stir well.
2. Garnish with two chocolate balls.

Hotel Chocolat

Salted Caramel Soother

As served at Rabot 1745, the cocoa-centric restaurant in the heart of London’s Borough Market and created using Hotel Chocolat products.

Ingredients:
50ml Salted Carmel Flakes
37.5ml Coconut Milk
37.5ml Vanilla Infused Rum
12.5ml Orange-Flavoured Triple Sec Liqueur
3 Drops of Chocolate Bitters
Cocoa Nibs for Garnishing

Method:
1. Pour the Salted Caramel chocolate flakes into a steel cocktail shaker. Place the shaker into a bowl of hot water. Stir flakes until the chocolate has melted.
2. When smooth add the Coconut Milk, Orange-Flavoured Triple Sec Liqueur, Vanilla Infused Rum and 3 Drops of Chocolate Bitters.
3. Stir together with the melted chocolate until smooth
4. Add ice and the cocktail shaker lid. Shake well.
5. Pour contents into desired glass. Garnish with a pinch of Cocoa Nibs.

Aldi

The Freakshake

Choc out this deliciously indulgent choc-tail created by Aldi and using spiced rum and chocolate fudge milk!

Ingredients:
50ml Sea Dog Premium Spiced Rum
150ml Cowbelle Chocolate Fudge Milk
500ml water
60g sugar
60g The Pantry Cocoa Powder
Moser Roth Luxury Dark Chocolate
Memento Triple Chocolate Cookies

Method:
1. In a small sauce pan, boil 250ml of water then remove from heat and add The Pantry Cocoa Powder and sugar.
2. Stir to dissolve and then add the remaining 250ml cup of water.
3. Once cool cooled, add the Spiced Rum to the mixture and leave to infuse
4. Once successfully infused for ten minutes, shake all ingredients in a cocktail shaker with ice
5. Pour into your preferred glass and top with whipped cream, grated Moser Roth Luxury Dark Chocolate and Moment’s Triple Chocolate Cookies