Name: Chocolate, Rum and Raisin
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Aged rum (6-10yr); 22.5 ml Caramel liqueur; 15 ml Rosso/sweet vermouth; 7.5 ml Dark crème de cacao; 2.5 ml Pedro Ximénez sherry; 5 drop Chocolate bitters

Chocolate, Rum & Raisin
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Serve in a Nick & Nora glass

Ingredients:
1 ¹⁄₂ oz	Caribbean blended rum aged 6-10 years
³⁄₄ oz	Giffard Caramel Toffee liqueur
¹⁄₂ oz	Strucchi Rosso Vermouth
¹⁄₄ oz	Dark crème de cacao liqueur
0.08 oz	Lustau San Emilio Pedro Ximénez Sherry
5 drop	Chocolate bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of raisin & nut chocolate.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with raisin & nut chocolate balanced across rim.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino), Pedro Ximénez sherry - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Cocktail of the day:

19th March 2025 is National Chocolate Caramel Day

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.

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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 251 calories

Alcohol content:

1.5 standard drinks
22.74% alc./vol. (22.74° proof)
21.1 grams of pure alcohol

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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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Frederic D.

2nd April at 23:38

Very solid as is, and quite aptly named. I also made a variation with coconut‐ and cocoa nib-infused Smith and Cross, homemade rum-based cacao liqueur, and 1/4 Oz of Giffard Piment d'Espelette in place of the Toffee. I switched the bitters to smoked cinnamon too. A pretty different drink in the end, but quite rich and decadent.

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Herbert Brant

31st March 2023 at 20:24

Looking at the ingredients, one might think, "that sound delicious". The truth is that it's dark liquid richness. Sweet, yes, but with enough complexity of flavours that it really sparks your tastebuds. Perfect for after dinner, and if you had just a small scoop of rum-raisin ice cream, you'd swear you saw paradise. ;-)

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