Archive | March, 2015

Chocolate Cherry Cocktail

27 Mar

It’s week 4 of 52 weeks of mixology and the theme is St Patricks Day.

With Irish parents and far too many aunts and females cousins to count my main thoughts when trying to decide on an Irish drink centred around Baileys.

Sadly I’m not really a fan but then I remembered that last year my sister introduced me to the joys of chocolate Baileys and that I had a bottle in the back of the cupboard.

I don’t have much of a sweet-tooth and prefer my chocolate at 90% but this drink is good. Chocolatey without being too sweet and very moreish.

But knowing that just pouring this over ice wasn’t going to be enough I got to thinking about what would pair with it. I had no fresh mint or orange in the house and was worried lemon juice would curdle it so instead I settled on Maraschino for a chocolate/ cherry combo.

Knowing it would still be too sweet and needed depth I scoured my bitters and choose a sour cherry one and the end drink- I loved it!


The recipe is:
– 2oz chocolate Balleys
– 1oz Maraschino
– 20 drops of bitters

All shaken over lots of ice to get it super chilled and then finished with some maraschino cherries to fish out at the end


Wandering Scotsman

21 Mar

My review of this cocktail from last months Shaken Cocktails kit comes with a disclaimer – I hate Whisky.
Or more accurately it hates me. Something in it makes me nauseous at s minimum (as does anything smoked/ peaty or truffles- if anyone knows the link please let me know!) it never used to and I miss it dearly

But this drink sounded so good I thought, in the interests of science of course, I’d at least give it a ago. And it was worth it.


The recipe is:
– 50ml Whisky
– 10ml Velvet Falernum
– 15ml Aperol
– 10 drops Angostura bitters
All stirred over ice

The end result was delicious- warming and slightly spicy. Whisky with a hint of Orange with a great spiced ‘burn’ as the aftertaste.
Well worth it.

El Torado

19 Mar

Finding myself with some fresh apple juice I turned to the Diffords drink app to help me decide what to make and before long had made a El Torado


The recipe is:
– 2oz agave tequila
– 1/2oz dry vermouth
– 1 1/2 oz Apple juice

The end result? It’s pretty meh
The ingredients all seem to serve to just dampen each other down and the resulting drink is very slightly fruity, very slightly tequilly and very slightly enjoyable.

Rhubarb Lucca Negroni

19 Mar

Another Negroni variation but this time with the addition of Zucca Rabarbaro for a Rhubarb Lucca Negroni

The recipe is:
1oz gin
1oz Campari
1/2 oz Rabarbaro
1/2 oz Carpano Antica Formula (or other red vermouth)

The end result is similar to a classic Negroni but with the Rabarbaro adding a fruity, herbal depth with a burnt sugar sweetness that works really well and comes a close second to a classic Negroni.


Elderflower Collins

17 Mar

The second cocktail in this months Shaken Cocktails kit is a Elderflower Collins (I’m not sure why this is in the Negroni box especially as I was hoping for another Negroni variation which is the pattern the boxes usually take but hey ho)


The recipe is:
– 30ml lemon juice
– 45ml gin
– 15ml sugar syrup
– 15ml St Germain elderflower liqueur

The resulting drink was very sharp with a fruity, floral hint but perhaps needed more elderflower to balance it- I Like sharp and bitter drinks but this was a bit much. I’ll experiment when I make the next one.

Blood Orange Negroni

15 Mar

Another day, another Negroni variation.

This time the spotting of some blood orange juice when buying food led me to get to try a new recipe. With less Campari and Vermouth but 1oz of blood orange juice to make up the shortfall: this is a Blood Orange Negroni


The recipe is:
– 1oz gin
– 1/2 oz Campari
– 1/2 oz Vermouth
-1oz blood orange juice

The result is obviously very similar to a Negroni but a fresher, lighter version.

The Campari still has a kick- in fact maybe more so. I’ve come to find in these Negroni versions that use less of it the Campari stands out more rather than just being a sweet and bitter overwhelming component. The use of less of it helps it make more of an impact as a flavour component.

The juice allows the drink to be the same length but with alcohol both in its potency and taste.

Perfect as a summer version of a Negroni or want one to sip for longer without it feeling or tasting so much of an aperitif.

Chocolate Stout

12 Mar

Continuing my search for a beer cocktail I experimented this evening with Guinness and chocolate and made this drink I’ve titled Chocolate Stout.


Although I like chocolate I don’t love the sugary varieties so usually plump for 85% plus but this Sweet Freedom Chocolate Shot is perfect for a chocolate hit. Its ingredients are just Sweet FreedomĀ® (natural fruit extracts; apples, grapes & carob), water, cocoa, rapeseed oil and natural chocolate flavour . I used it in coffee to make a mocha and on ice-cream as a sauce- this is the first time I’ve used it in a cocktail.
I then rummaged for some chocolate bitters and found these chocolate and coffee ones from Crude Bitters and they seemed perfect for the task at hand.

The recipes I used was:
– 15ml of Chocolate shot
– 30 drops of the bitters
– 1 can of Guinness stirred in

The end result was a delicious drink with all the dark bitterness of Guinness with a chocolate hit and a chocolate and coffee finish.

It’s a perfect ‘dessert cocktail’ if you don’t have too sweet a tooth though you could add extra chocolate shot if wanted.

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