Cocktail
Discover the perfect cocktail
General Description
Chocolate in a Bottle is a versatile wine, with is peculiar and unexpected notes it can be used to make cocktails, adding juice or cream liqueur to your liking.
The serving temperature is fundamental. For all the aromas to be balanced, Chocolate in a Bottle must be served very cold, the perfect temperature is 3°C.
Buy NowCocktail Ideas
Chocolate, Raspberries & Mint
| 12cl | Chocolate in a Bottle |
| 5 | Fresh Raspberries |
| 5 | Fresh Mint leaves |
Pour Chocolate in a Bottle into a chilled glass and add fresh raspberries and mint leaves. The perfect mix for a light and classy aperitif.
Chocolate in a bottle
Spritz
| 9cl | Chocolate in a Bottle |
| 6cl | Aperol |
| 3cl | Soda |
| 1 | Slice of Orange |
Fill the glass with ice, pour 3 parts of Chocolate in a Bottle, 2 parts of Aperol and complete with a part of soda. Garnish with a slice of orange. Enjoy!
Chocolate Spark
| Chocolate in a Bottle |
| Homemade Hibiscus Lavender Syrup |
| Grapefruit Juice |
| Lime Juice |
In a shaker, combine grapefruit juice, lime juice, and the syrup, shake with ice, and strain into a chilled glass. Top with Chocolate in a Bottle, and garnish with a grapefruit slice or lavender sprig. Enjoy!
THANK’S TO: Veermasterberlin
Sweet love
| Chocolate in a Bottle |
| Homemade Passion Fruit Chili Syrup |
| Yuzu & Lime Juice |
| Rose Water & Mint |
In a cocktail shaker: Muddle mint, yuzu and lime juice, add rest of the ingredients except Chocolate in a Bottle. Shake nicely. Double strain in the glass, pour Chocolate in a Bottle on top. Garnish and serve.
THANK’S TO: Veermasterberlin
Black J. Champagne
| 8cl | Brandy Stravecchio |
| 4cl | Orange Juice |
| 3cl | Sugar Syrup |
| Top | Chocolate in a Bottle |
Technique: Shake and Strain
The bartender Danilo De Marco and Elita BAR, a Navigli venue with an industrial atmosphere, are the new protagonists of the Bartendecy Experience project in collaboration with Chocolate in a Bottle.
The drink, created for the occasion, was interpreted by photographer Andrea Pedretti who chose to set it on a chessboard whose black and white chocolate pawns reveal its original aromatic component. Notes of cocoa and citrus fruits for the original signature cocktail.
THANK’S TO: Danilo De Marco and Elita BAR