Chocolate Cocktails of your Dreams

Written By Charles Coy

It’s totally fine if you don’t entirely know what to do with our silky smooth and sublime Unsinkable Chocolate Liqueur made with TCHO Chocolate. We’ve got two more tremendous cocktail recipes for you to flex your chocolate liqueur mixology muscles.

And if you don’t trust us — first of all, what?! Why not?! — but fine, then trust notable Bay Area bartenders Melissa Giannalone and Dylan O'Brien. They pour delicious drinks at Prizefighter Bar. Go see them.

Gin & "TCHO"-nic

(created by Melissa Giannalone)

Ingredients
2 Dashes Saline Solution or a pinch of salt
.5oz Fresh Lemon Juice
.5oz Honey Syrup (1:1 Honey and water)
.5oz Marin Coastal Gin
2oz Unsinkable Chocolate Liqueur

Instructions
Shake with ice in a cocktail shaker and strain into an 11oz Collins glass filled with fresh ice and top with tonic water.

Chocolate City

(created by Dylan O’Brien)

Ingredients
3 Dashes Chocolate Bitters
1 Dash Orange Bitters
2 Dashes Saline Solution or a pinch of salt
.25oz Alma Finca Orange Liqueur
.75oz Unsinkable Chocolate Liqueur
1oz Amontillado Sherry
1oz Unsinkable Rye Whiskey

Instructions
Stir briefly over ice in a mixing glass and strain into a rocks glass filled with fresh ice, preferably a giant, crystal clear ice cube. Garnish with an orange peel expressed over the top of the drink.

Charles Coy
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