The Getaway

Get into the beachy mood with our rum and chocolate cocktail recipe.

15 minutes
1 person


  • 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
  • Cocktail:
  • 2 tbsp (30 mL) fresh lemon juice
  • 2 tsp (10 mL) pineapple juice
  • Ice
  • Garnish:
  • 2 squares Lindt Excellence Dark Chocolate Coconut, shaved
  • 1 sprig fresh mint
  • 3 dashes Angostura® bitters


Step 1.

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.

Step 2.

Before using, strain mixture through cheesecloth. Note: You can make this infusion up to a week in advance and refrigerate until needed.

Step 3.

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.

Step 4.

Cocktail: Add 1/4 cup (60 mL) rum infusion, 1 tbsp rich simple syrup and lemon and pineapple juices to ice-filled shaker.

Step 5.

Shake until very cold; strain into glass filled with ice. Garnish with shaved chocolate, mint and bitters.


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