It’s 5 o’clock somewhere: Paul a. Young’s chocolate cocktail recipes

When the sun sets (or indeed, merely rises over the yardarm), it’s perfectly legitimate to indulge your inner cocoanut with a cocktail or few that’s spiked with a serious amount of chocolate. Chocolatier Paul a. Young has mastered the art of infusing his booze – so head on over to the dark side with these devilishly delish recipes.

Paul a. Young chocolate martini cocktal recipe

The ultimate chocolate martini 

There are many versions of a chocolate martini, but how many are made with real chocolate? Most use flavoured syrups or liqueurs, but I believe that only real chocolate keeps the martini’s clean crisp taste. If you like your martini extra dry, then the chocolate does not detract.

Serves 2

INGREDIENTS

For the chocolate liquor:

  • 150ml water
  • 100g 70% dark chocolate, broken into pieces
  • 100g golden caster sugar

For the cocktail:

  • crushed ice
  • 4 x 25ml measures gin or vodka
  • 2 x 25ml measures vermouth (Noilly Prat is my preference)
  • cocoa powder, for dusting

METHOD

1. Place two large martini glasses in the freezer for 1 hour.

2. For the chocolate liquor, put the water, chocolate and sugar in a medium saucepan set over low heat, and bring to a simmer, stirring constantly. Remove from the heat and allow to cool.

3. Half-fill a cocktail shaker with crushed ice, then add 4 x 25ml measures of the chocolate liquor and the spirits and shake well.

4. Pour into the frozen glasses, dust the tops with cocoa powder, and serve.

Paul a. Young mulled wine hot chocolate recipe

Mulled wine hot chocolate

It was inevitable that at some point I would come up with this recipe, as I love both mulled wine and hot chocolate. A warming, indulgent and very boozy drink, it is definitely one for adults only.

Serves 10-12

INGREDIENTS

  • 500ml water
  • 400g golden caster sugar
  • 200g cocoa powder
  • 2 cinnamon sticks
  • 5 star anise
  • 8 cloves
  • 500g 67% Dominican Republic dark chocolate, broken into pieces
  • 2 clementines or satsumas, skin on, halved
  • 1 sprig rosemary
  • 1 x 750ml bottle fruity red wine

METHOD

  1. Put the water, sugar, cocoa powder and all the spices in a large, deep saucepan set over high heat, and bring to a simmer.
  2. Remove from the  heat, add the chocolate, and whisk well until the chocolate is fully incorporated.
  3. Add the clementines and rosemary and set aside to infuse for 10 minutes.
  4. Add the red wine, return the pan to the heat to warm through gently, and serve.

Paul a. Young bramble chocolate cocktail recipe

Chocolate bramble cocktail

I came up with this version of the classic bramble cocktail one evening when the air in the city changed from warm and balmy to a cool breeze.

Serves 2

INGREDIENTS

For the chocolate liquor:

  • 150ml water
  • 300g unrefined golden caster sugar
  • 150g 70% dark chocolate, broken into pieces

For the cocktail:

  • ½ a lemon, juice only
  • 100ml gin (I prefer Tanqueray or Plymouth Dry)
  • 25ml Crème de Mûres (blackberry liqueur)
  • 8 blackberries
  • lots of crushed ice
  • 2 squares of your favourite dark chocolate

METHOD

  1. Place two martini glasses in the freezer for at least 30 minutes.
  2. For the chocolate liquor, place the chocolate pieces in a bowl. Put the water and sugar in a medium saucepan and bring to a simmer over high heat.
  3. Remove from the heat, set aside for 2 minutes, then pour over the chocolate. Whisk well and leave to cool thoroughly.
  4. Place the lemon juice, gin, Crème de Mûres and 6 of the blackberries in a cocktail shaker or jug. Muddle and mix well until the blackberries burst slightly.
  5. Place a pyramid of crushed ice in each glass, and pour over the blackberry mixture.
  6. Top up each glass with the chocolate liquor, place a blackberry and a piece of dark chocolate on top of each ice pyramid, and serve.
  • All recipes extracted from ‘Adventures with Chocolate’ by Paul a. Young, with photography by Anders Schønnemann. Published by Kyle Books, RRP £14.99. For more information and to order, click here 
  • For Paul a. Young’s brunch recipes, click here
  • For more fantastic hot chocolate recipes, click here
  • For more about chocolate in beer, click here
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