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Celebrate National Chocolate Week this year (14th-19th October) by making some chocolate cocktails.

Please find below two easy to make cocktails; one using chocolate bitters and one making use of a bar of dark chocolate.

Dark & Pear: Made with pear and cardamom gin, shake with egg white, lime juice and grate over lots of chocolate.

Renaissance (by David Rios previous best bartender in world): Vermouth, rum, PX and chocolate bitters, simple to make but tastes incredible. 

Dark & Pear 

Ingredients 

40 ml June Royal Pear & Cardamom

20 ml Vodka 

5 ml Lime Juice

20 ml Egg White 

Chocolate

Method

Add ice and all the ingredients in a shaker and shake vigorously, strain into a frozen coupette glass and grate chocolate (or use powder) on half the surface.

Where to buy June Royal Pear & Cardamom: Booths

Priced from: £25

Renaissance by David Rios

Ingredients 

40 ml La Quintinye Vermouth Royal Rouge 

40 ml Rum*

5 ml Fernet Branca

5 ml Pedro Ximenez

1 Dash of Chocolate Bitters 

Method

Pour in a mixing glass filled with ice and stir. Serve in a tumbler glass with an ice and garnish with grapefruit

*Chairman’s Forgotten Casks is suggested but any dark rum will be fine.

Where to buy La Quintinye Vermouth Royal RougeWhisky Exchange, Master of Malt

Priced from: £20

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