IF you thought gin and chocolate didnāt pair well, think again. The famous brandy Alexander – crĆØme de cacao, and cream – can be made with gin which is equally as delicious as the traditional brandy. Why?Ā Its highly adaptable flavour makes it the perfect infusion. Also, the use of botanicals like liquorice roots, lemon and orange peels, cassia bark, caraway, coriander, cardamom, anise, and fennel makes it easy to pair with one of mankindās greatest culinary inventions – chocolate.Ā
World Chocolate Day, sometimes referred to as International Chocolate Day, or just Chocolate Day, is an annual celebration of chocolate, occurring globally on July 7, which some suggest to be the anniversary of the introduction of chocolate to Europe in 1550. However, the story of chocolate goes back around 2500 years. The Aztecs loved their newly discovered liquid chocolate to the extent that they believed the god of wisdom, Quetzalcoatl, literally bestowed it upon them. Cocoa seeds even acted as a form of currency.
Try this cocktail recipe and Happy World Chocolate Day, gin lovers!Ā
COCO LAITE
Ingredients
- 50ml Whitley Neill Original GinĀ
- 25ml white cacao syrup (Bols)
- 5ml orgeat syrup (Monin)
- 30ml coconut milk
- 25ml cold brew coffee
Method
- Shake, double strain and top.
- Garnish with turmeric dust.
Birthed in London from the expertise of eight generations of distillers and a life-long love of adventure, inspired by Africa and the world, and locally distilled in small batches, the award-winning Whitley Neill gin range consists of seven unique variants of exceptional quality for every taste to enjoy in a classic G&T or experimental cocktail. Whitley Neill Gin is available at most leading liquor retailers and online at Takealot and Liquor Drop.
- DRINK RESONSIBLY. NOT TO BE SOLD TO PERSONS UNDER THE AGE OF 18.Ā
