Chocolat a l'orange (Orange Chocolate)

Difford’s Guide
Discerning Drinkers (8 ratings)

Serve in a Snifter/Brandy balloon glass

Ingredients:
1 23 oz Rémy Martin V.S.O.P. cognac
12 oz Dubonnet/French rouge aromatised wine
13 oz Grand Marnier or other cognac orange liqueur
56 dash Chocolate bitters
1 whole Cinnamon stick
1 fresh Orange peel
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Orange zest twist & orange chocolate

How to make:

STIR all ingredients with ice and strain into a large brandy balloon over a chunk of block ice.

Review:

Cognac stirred with aromatised wine, rich orange liqueur with subtle chocolate, cinnamon and zesty orange.

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History:

Adapted from a 2015 recipe by Jan Kosler at The Celtic Manor Resort, Coldra Woods, The Usk Valley, Wales. Jan’s original recipe calls for Martell XO Cognac.

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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