Food

Gorgeous chocolate cocktail recipes to feed your indulgent side

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Amy Swales
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We like light, floral cocktails as much as the next woman (seriously, we do, take a look), but sometimes you just need something darker, something more... intense.

This is the luxurious and indulgent world of chocolate cocktails. Specifically, luxurious and indulgent chocolate cocktails you can make yourself in the comfort of your own kitchen.

Our selection of 14 recipes from bars, restaurants and brand experts prove that chocolate creations don’t have to be big and creamy (although plenty of them are) as milk, white and dark all pair fabulously with flavours such as coffee, hazelnut, orange, rose and beetroot.

So if you’re the kind of person who hears the world ‘spring’ and thinks not of daffodils, but of Easter eggs, scroll through our selection below.

  • Mexican Mocha

    The tequila experts at Patrón know that coffee and chocolate doesn’t always need a creamy base. This short packs a punch.

    45ml Patrón XO Cafe
    4.5ml aromatic bitters
    Chocolate hazelnut syrup

    Method: Add all ingredients into a mixing glass with ice. Using a bar spoon, mix to chill and dilute the mixture. Strain into a rocks or coupe glass filled with ice. Garnish with an orange twist for an extra sensory hit.

  • La Cura

    Choc cocktails don’t have to be dark and moody or overly sweet: this is a fruity white chocolate number from Mexican restaurant and bar Cafe Pacifico.

    40ml Curado Tequila
    20ml Mandarin Napoleon
    20ml lime juice
    15ml white creme de cacao
    5ml agave syrup
    1 drop orange bitters
    1 drop chocolate bitters

    Method: Shake and pour into a classic tumbler over ice. Garnish with a Mandarin dry slice and cherry on a bamboo stick.

  • Coff’ Medicine

    Mr Black is a cold-press coffee liqueur, thus has the bitterness and intensity to work well with both Campari and chocolate. NB this recipe includes infused bitters; if you don’t have the time (or patience) you can buy chocolate and chilli bitters separately.

    25ml Mr Black
    20ml Montelobos Mescal
    20ml Campari
    2 dashes cacao nib and chilli-infused Angostura bitters

    Method: Stir all ingredients over ice and then serve up in a coupette glass. Garnish with an orange peel twist.

  • Mr Tumnus' Tipple

    Jason Atherton’s The Blind Pig bar has a new menu inspired by British children’s literature. For a taste of The Lion, the Witch and the Wardrobe, try this rose mix, evoking that oh-so-tempting Turkish delight.

    40ml Hendrick’s gin
    15ml Lanique rose liqueur
    10ml rose vermouth
    4 drops tobacco essence
    3 dashes of chocolate bitters

    Method: Stir over ice and strain into a glass goblet. Garnish with rose petals

  • Cousin Cocoa

    The team at cafe and cocktail bar Brother Marcus in London came up with this orange and ice cream mix – more of a dessert in a glass than a cocktail but we’re not complaining.

    3.5 scoops chocolate ice cream
    50ml milk
    40ml Cointreau
    Sprinkle of nutmeg
    Sprinkle of cinnamon

    Method: Put everything in a blender and blitz for 3 minutes. Pour into a glass of your choice and garnish with chocolate powder and orange peel.

  • Zurich to Louisville

    From the team at German Gymnasium’s Meister Bar, this combines bourbon, chocolate, mint and syrup – a luxury sip with a refreshing edge.

    50ml bourbon
    15ml red wine
    15ml dark chocolate liqueur
    10ml sugar syrup
    Handful of mint
    Mint chocolate
    Salted peanuts

    Method: Build all the ingredients into a rocks glass or tin cup (as pictured), starting with the mint, then syrup, wine, liqueur and bourbon. Top with crushed ice, mint chocolate pieces and salted peanuts.

  • Top of the Chocs

    This comes from Skylounge in London, and involves a lot of luxurious booze. Not one for the faint (or weak) of heart.

    30ml vodka
    30ml Mozart Dark Chocolate
    30ml double cream
    20ml vanilla syrup
    15ml Irish cream

    Method: Pour all the ingredients in a shaker and shake hard. Pour into a coupette glass and garnish with chocolate shavings and an edible flower.

  • Tiramisu Caketail

    Olives Restaurant & Bar (in The Bailey’s Hotel, Kensington) offer up this appropriately named Caketail, which is easy to make and no doubt to drink.

    25ml Kahlúa
    25ml amaretto
    25ml brown crème de cacao
    Double cream
    Chocolate to garnish

    Method: Combine all ingredients (double cream to taste) in a cocktail shaker and shake with ice. Strain into a Martini glass and top with coffee beans and flaked chocolate.

  • Beetroot and Chocolate Royale

    This is from Richard Woods, head of spirit and cocktail development at Duck & Waffle. The method is simple, but you do have to make a relatively straightforward liqueur first.

    250ml vodka
    125g caster sugar
    100ml water
    55g sliced beetroot
    35g cacao nibs
    Champagne

    Method: Heat water and sugar in a pan over a medium-high heat, stirring to dissolve the sugar. Continue to stir while adding cacao nibs and beetroot. Once it’s dark red, remove from the heat and mix in the vodka. Once cooled, refrigerate in a sealed container for 4 hours. Filter through a coffee filter or cloth into a bottle.

    When ready, pour 35ml of the liqueur into a champagne glass and top with champagne.

  • Chocolate Flip

    This creation from Slingsby Gin mixologist Alex Hanson takes the rich theme and runs with it, using a whole egg and chocolate stout (there are several available, so hit Tesco for a budget version or properly treat yourself).

    60ml Slingsby London Dry Gin
    50ml chocolate stout
    50ml chocolate milk
    25ml double cream
    25ml sugar syrup
    One whole egg

    Method: Add all ingredients to a shaker and dry shake. Add ice and shake again. Garnish with chocolate powder.

  • The Mad Hatter

    This is from cocktail bar Archer Street and uses Cocchi vermouth, a rich version of the spirit perfect for punchy shorts. (For an extra hit, you can infuse the whisky with tonka beans by roughly crushing 20 or so and leaving them in the bottle for a week minimum.)

    35ml tonka bean-infused Talisker Whisky
    10ml dark creme de cacao
    10ml Cocchi Vermouth di Torino
    2 dashes orange bitters

    Method: Pour the Talisker into a tumbler filled with ice. Add the dark cocoa, vermouth and orange bitters, and stir together. Garnish with orange peel.

  • Chocolate Batida

    This from Las Iguanas restaurants is an indulgent treat, using condensed milk and Brazilian sugarcane spirit cachaça (more often found in your Caipirinha).

    50ml full-fat milk
    25ml brown crème de cacao
    25ml condensed milk
    15ml Las Iguanas Magnifica Cachaça
    Dash of chocolate bitters

    Method: Add the ingredients to a stem glass filled with ice. Stir well and top with a sprinkle of chocolate powder (and as many Mini Eggs as your heart desires).

  • The 10.10.10

    From The Savoy’s Beaufort Bar, this is dedicated to the hotel’s reopening – which took place 10.10am on 10 October 2010. Fruity and chocolate-laden. (Infuse vodka with chocolate via various online methods or buy a pre-made chocolate vodka.)

    30ml chocolate-infused vodka
    10ml Cointreau
    10ml pineapple syrup
    10ml Manzanilla sherry
    Champagne

    Method: Shake all ingredients together except the champagne, pour into a champagne flute and top with the bubbles.

  • Salted Caramel Milkshake

    Feeney’s Irish Cream is made with cream, chocolate and whisky: combine it with a honeycomb whiskey liqueur and you have a very grown-up milkshake indeed.

    30ml Feeney's Irish Cream Liqueur
    20ml The Dubliner Irish Whiskey Liqueur
    2.5 scoops vanilla ice cream
    Pinch of salt

    Method: Add the Irish cream, liqueur, ice cream, three ice cubes and pinch of salt to a blender and blend until smooth. In a tall glass, add crushed ice and then pour in the milkshake. Top with a chocolate flake if desired.

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Amy Swales

Amy Swales is a freelance writer who likes to eat, drink and talk about her dog. She will continue to plunder her own life and the lives of her loved ones for material in the name of comedy, catharsis and getting pictures of her dog on the internet.

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