Name: Chocolate, Rum & Raisin
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Rum - 6-10yr old Caribbean blended rum; 22.5 ml Caramel liqueur; 15 ml Vermouth - Rosso/rouge (sweet) vermouth; 7.5 ml Crème de cacao liqueur (dark); 2.5 ml Sherry - Pedro Ximénez; 5 Chocolate bitters

Serve in a

Nick & Nora glass

Garnish:

Squares raisin & nut chocolate balanced across rim

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 1/2 fl oz	Caribbean blended rum aged 6-10 years
3/4 fl oz	Giffard Caramel Toffee liqueur
1/2 fl oz	Rosso/rouge (sweet) vermouth
1/4 fl oz	Dark crème de cacao liqueur
1/12 fl oz	Pedro Ximénez sherry
5 drop	Bob's Chocolate bitters
Loading... Servings

Read about cocktail measures and measuring.

Buy direct from

Bacardi 8 year old rum, 70cl

£ 34.25 £ 2.21 per cocktail, makes 15.5 Giffard Creme de Cacao Brown, 50cl

£ 13.75 £ 0.21 per cocktail, makes 66.5 Bob's Chocolate bitters, 10cl

£ 14.95 £ 0.07 per cocktail, makes 200

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

View readers' comments

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

Review:

This cocktail delivers pretty much what it says on the tin – chocolate, rum and raisin. Best enjoyed after dinner with deluxe similarly flavoured chocolate.

History:

Created by yours truly in April 2017 at the Cabinet Room, London, England.

More cocktails by Simon Difford

Nutrition:

One serving of Chocolate, Rum & Raisin contains 252 calories.

Alcohol content:

1.6 standard drinks
24.45% alc./vol. (48.9° proof)
22.6 grams of pure alcohol

More Dessert cocktails cocktails

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.