There is nothing more refreshing than a cool cocktail on a hot day. In fact, Summertime is even better when you pair cocktails and haut-chocolat. From fresh berries and gin to caramel marshies and rum, here are 4 of our favorite libations for your next happy hour.
Strawberry Negroni Slushy
Ingredients:
1/2 lb fresh strawberries, hulled, halved, quartered if large
4 rhubarb stalks, chopped
1/3 cup of sugar
1 oz KOVAL Dry Gin
1 oz Cocchi Vermouth di Torino
1 oz Campari
2 dashes orange bitters
Directions:
Combine rhubarb, strawberries, and sugar in a heavy-bottom pan. Let sit for about 15 minutes. This will help release the flavors of the fruit. Then, bring the fruit mixture to a strong simmer over medium heat until thickened, about 20 minutes. Pour your fruity jam into a small dish and freeze until slushy.
In a shaker, add a spoonful of jam, KOVAL Dry Gin, Campari, Vermouth, and a couple of dashes of orange bitters. Shake generously and pour into a rocks glass. Serve alongside the Pink Himalayan Crystal Salt Caramel Chocolate Bar.
Dark N' Stormy + Black Salt Coconut Nib Marshie
Ingredients:
2 oz Appleton Estate Dark Rum
5oz Reed's Ginger Beer
1 lime wedge
Directions:
Pour the rum over ice in a highball glass and fill with ginger beer. Squeeze in the lime wedge and garnish with a chilled Black Salt Coconut Nib Caramel Marshie.
Cassis Jam + Gin Cocktail
Ingredients
2 oz gin
1 oz fresh lime juice
1 tablespoon cassis jam
Soda water to top
Preparation
Fill a cocktail shaker with ice then add gin, lime juice and jam and shake vigorously for 20 seconds. Strain into a highball or rocks glass and add plenty of crushed ice. Top with soda water, stir. Garnish with pine branch and serve along side our Cassis Chocolate Truffles.
Banana Rum Cocktail
Banana Skin Simple Syrup Ingredients
2-3 whole Banana Skins, ripe
1 cup Simple Syrup
Directions
Prepare by preheating oven to 350° F and slicing banana skins into small rectangles (discarding the stem and bottom). Place skins into a saucepan and cover with simple syrup and bring to a boil.
Once boiling, remove from heat and place an oven-safe saucepan into the oven to roast for 8-10 minutes to create banana skin simple syrup infusion.
Cocktail Ingredients
2 oz. Appleton Estate Dark Rum
4 oz. Banana Skin Simple Syrup
2-3 dashes Angostura Bitters
1 slice of banana round
Directions
Pour rum, banana skin simple syrup, and bitters over ice. Stir quickly. Skewer and garnish with a banana round and serve alongside our Banana Coconut Exotic Chocolate Bar.
Here's to a Sweet, Sweet Summer! Cin Cin!
