Dark Chocolate Raspberry Dream Liqueur Cocktail Recipe
Dark Chocolate Raspberry Dream Liqueur Cocktail
Andy Clarke
This cocktail has been created specially for the Easter Sunday 2021 edition of ‘Love your Weekend with Alan Titchmarsh’.
Dark chocolate and raspberry is such a great combination and when made into a velvety liquor, it’s even better!
The Chocolate
The London Brick (Bermondsey, London)
70% Dominican Republic dark chocolate.
This is probably my favourite dark chocolate made in Britain. It’s a bean-to-bar chocolate made under railway arches in South East London.
The couple started making chocolate in their spare room and then moved to bigger premises. Amarachi then founded Lucocoa in 2015 after realising that there was no breadth or depth of offering in a market dominated by poor quality chocolate.
Discovering that cacao, just like wine and coffee, delivers intricate flavours when correctly roasted, Amarachi decided to make chocolate from bean to bar removing all nasties and not using refined sugar - Opting for unrefined coconut sugar and lucuma, a fruit from Peru instead.
The Liqueur
Tayport Distillery 1992 Raspberry Liqueur (Dundee, Scotland)
£22 (50cl) / £12.50 (20cl)
20% vol
Tayport Distillery is a premium craft distillery producing a range of spirits including vodka, gin, liqueurs and eau de vie. The distillery is family owned and operated.
Born out of a love for Scottish produce, they have a range of liqueurs called ‘1992’. (The year that Director Kecia and her husband got married!) Within 6 months of launching their Blackcurrant Liqueur, they made a stunning Raspberry Liqueur with raspberries sourced from all over Scotland.
The Recipe! (For two cocktails):
Ingredients:
100ml whole milk
100ml double cream
200ml Tayport Distillery 1992 Raspberry Liqueur
35g London Brick Chocolate (shaved, grated or finely chopped)
6 Freeze-Dried Raspberries (from www.fruitsfordrinks.com)
Method:
Pour the milk and cream into a saucepan, then add the chocolate.
Heat gently, whisking constantly until the mixture simmers and the chocolate has melted. You now have a delicious hot chocolate.
Allow the mixture to cool slightly for 5 minutes or so then pour in the raspberry liqueur and stir.
Allow to cool, then pour into a clean, sterilised container (once at room temperature) and refrigerate for at least an hour. (If making ahead of time, it will last in the fridge for 3 days – Just shake before drinking.)
If in a rush, once the drink has cooled for 10 minutes, pour into a cocktail shaker that contains ice. Shake for 20 seconds or so until the shaker is cold to touch.
Pour into Martini Glasses and decorate with three freeze-dried raspberries per glass. (Freeze-dried raspberries float better than real raspberries, and taste really vibrant.)
Enjoy!