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International Chocolate Day 2024: There is never a bad time for chocolate, but when you have a readymade occasion to indulge, then why not make the most of it! International Chocolate Day 2024 is here and every year on September 13th, the world takes time to recognise the magic of chocolate and commemorates the birth of Milton S. Hershey, an American chocolatier, businessman, and philanthropist.
And while stocking up on your favourite chocolate bars or digging into a tub of fudgy chocolate ice cream is great, why not elevate the experience a little further with a decadent chocolate cocktail? After all, the term "chocolate" is derived from the Nahuatl word chocolatl, meaning "hot water," and the Aztec term xocoatl, which translates to "bitter water" so naturally, a drink seems like the fitting way to honour it.
Think of it as the grown-up version of sneaking chocolate from the pantry, except now it’s perfectly acceptable to swirl your cocktail glass and sip with flair. From rich, velvety concoctions to delightful twists on classic favourites, we’ve put together a selection of recipes designed to make your taste buds dance and your spirits soar. Related News |
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So, whether you’re planning a chic soirée or just looking for a sweet escape from the everyday grind, these chocolate cocktails are sure to impress. Grab your shakers and prepare for a deliciously decadent experience
1. Dreamer Cocktail and Cacao-Infused Rum by Varun Sudhakar, Bar Consultant and Mixologist
Cacao-Infused Rum
Ingredients
- 750 ml White Rum
- 250 g Cacao Nibs
Method
- In a sous vide bag, combine the white rum and cacao nibs.
- Set the sous vide machine to 70°C.
- Sous vide the mixture for 1 hour and 30 minutes.
- Once done, strain the infused rum through a coffee filter to remove the cacao nibs.
- Store in an airtight bottle and use as needed.
Dreamer Cocktail
Ingredients
- 45 ml Cacao Nibs Infused Rum
- 10 ml Sweet Vermouth
- 3 dashes Bitters
- 3 ml Maraschino Cherry Liqueur
Method
- In a mixing glass, combine the rum, sweet vermouth, bitters, and maraschino cherry liqueur.
- Add ice to the mixing glass.
- Stir gently to blend the ingredients.
- Strain the mixture into a rocks glass containing a single block of ice.
- Garnish by placing a maraschino cherry on top of the ice block.
- Spray the drink with orange zest, then discard the zest.
2. Bella Negra by Krishna – Mixology Maestro, Bastian Hospitality Pvt. Ltd.
Ingredients
- 20 ml Coffee & Rosemary Infuse Campari
- 20 ml Martini Rosso
- 20 ml Traditional Silver Tequila
- 2 drops Saline Solution
- 5 drops Bastian Logo stillabunt bitter
- 5 drops Chocolate Bitter
Method
- Stir all the ingredients together.
- Garnish with a dark chocolate disk.
- Add a waffle cone.
- Top with tiramisu mascarpone and a sprinkle of sugar.
3. Wake Me Up Cocktail Recipe by Monkey Shoulder
Ingredients
- 45 ml Monkey Shoulder Whisky
- 25 ml Campari
- 25 ml Sweet Vermouth (chocolate-infused)
- 10 ml Crème de Cacao (dark)
- 5 ml Coffee Liqueur (e.g., Kahlúa)
- 2 dashes Chocolate Bitters
Method
- Infuse the sweet vermouth with cocoa nibs for at least 24 hours, then strain out the nibs.
- In a mixing glass, combine the whisky, Campari, chocolate-infused sweet vermouth, crème de cacao, coffee liqueur, and chocolate bitters.
- Add ice and stir until well-chilled.
- Strain into a chilled coupe glass.
- Garnish with a dehydrated orange slice and a dark chocolate curl on the side of the glass.
4. Black Cosmos Cocktail Recipe by Monkey Shoulder
Ingredients
- 60 ml Monkey Shoulder Whisky
- 20 ml Dark Chocolate Syrup (homemade preferred with high-quality cocoa and a touch of sea salt)
- 30 ml Fresh Lemon Juice
- 15 ml Egg White (for froth and texture)
- 5 ml Smokey Monkey
- Smoked Sea Salt (for rim)
Method
- Rim a rocks glass with smoked sea salt and set aside.
- In a shaker, combine whisky, dark chocolate syrup, fresh lemon juice, egg white, and Smokey Monkey.
- Dry shake vigorously (without ice) to emulsify the egg white and create froth.
- Add ice and shake again until well-chilled.
- Double strain into the prepared rocks glass over a large ice cube.
- Garnish with a dusting of dark chocolate powder and a few chocolate-coated espresso beans.
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5. Spiced Baileys Hot Chocolate – SAZ American Brasserie : BKC & Lower Parel
Ingredients
- 45 ml Baileys
- 30 ml Velvet Falernum
- 2 tbsp Chocolate powder
- 150 ml Milk
- Glass: White Coffee cup
- Garnish: Whipped cream and grated Nutmeg
Method
- In a small saucepan, heat the milk until it is warm but not boiling.
- Stir in the chocolate powder until fully dissolved and transfer to a large mixing
- Add the Baileys and Velvet Falernum to the milk mixture, stirring well.
- Pour the mixture into a white coffee cup.
- Top with whipped cream and a sprinkle of grated nutmeg
10. Gilded Desert – Slink & Bardot, Mumbai
Ingredients
- 30 ml Monkey 47 Gin
- 22.5 ml Amaro
- 22.5 ml Rosso Vermouth
Garnish/Serving
- Chocolate leaf
- Ghee residue
Method
- Age the cocktail batch in ghee clay pots.
- Stir the aged cocktail batch well and pour into clay glasses.
- Pour over a clear ice block and garnish with a dark chocolate leaf and ghee residue