For World Chocolate Day, Bartender Barri Kennedy has created the Café Clementine, a chocolate orange take on the classic Espresso Martini. It’s basically a caffeinated Terry’s chocolate orange – and who wouldn’t like that.
You’ll need: Boston shaker, Hawthorne strainer, fine strainer, coupe glass, blow torch
37.5ml Beefeater blood orange gin
25ml cacao brun (dark chocolate liqueur)
12.5ml sugar syrup
Garnish: caramelised orange slice
1. Chill a coupe glass with crushed ice or put it in the freezer for 10-15 minutes. Once fully chilled, discard the ice.
2. Prepare your garnish: add a little brown sugar to the orange slice and then blow torch to create the same texture as the top of a crème brûlée.
3. Add all of the ingredients to a Boston shaker with cubed ice, and shake until the tin frosts over.
4. Double strain the cocktail into the glass (through the Hawthorne strainer and then the fine strainer), then top with your caramelised orange slice.