Get into the beachy mood with our rum and chocolate cocktail recipe.
- Rum infusion:
- 1 bar (100 g) Lindt Excellence Dark Chocolate Coconut
- 3½ tbsp (50 mL) 2% milk
- 1 bottle (750 mL) rum
- Rich sugar syrup:
- 1 cup granulated sugar
- ½ cup water
- 2 tbsp (30 mL) fresh lemon juice
- 2 tsp (10 mL) pineapple juice
- 2 squares Lindt Excellence Dark Chocolate Coconut, shaved
- 1 sprig fresh mint
- 3 dashes Angostura® bitters
Rum infusion: In double boiler over medium-low heat, combine chocolate and milk, stirring until chocolate has melted. Remove from heat; transfer to 6 cup (1.5 L) glass container with lid. Pour in rum. Refrigerate overnight.
Before using, strain mixture through cheesecloth. Note: You can make this infusion up to a week in advance and refrigerate until needed.
Rich simple syrup: In saucepan, combine sugar and water; bring to boil over medium-high heat. Stir until sugar dissolves. Remove and let cool. Store in glass bottle.
Cocktail: Add 1/4 cup (60 mL) rum infusion, 1 tbsp rich simple syrup and lemon and pineapple juices to ice-filled shaker.
Shake until very cold; strain into glass filled with ice. Garnish with shaved chocolate, mint and bitters.
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