There is nothing better than sitting down in front of the fire with a fabulous gin cocktail and bar of rich, luxurious chocolate on a cold autumn evening.
That’s especially so when the chocolate in question is from Firetree, the artisan chocolate makers behind the remarkable chocolate in our November 2020 Gin of the Month box, and the cocktail is one of the amazing pairings we have put together below!
Like the grape vines used to make the finest wine, every cacao tree absorbs the essence of the terroir where it’s grown. That’s why the team at Firetree Chocolate sources rare cacao beans only from ‘the ring of fire’ - a series of far-flung islands ringing the southern Pacific Ocean and from Madagascar in the Indian Ocean.
On those remote islands, every cacao tree — which they call a firetree for the red pods that look like nature’s flames — takes on the unique natural flavour footprint of its origin. The pods are then painstakingly crafted into single-estate chocolate bars, each with their own tasting notes.
You need to try each one with these hand-crafted cocktails, created by our Master Mixologist, Maria Vieira, to complement their stunning quality!
Vanuatu 72% and The Smokey Martinez
This chocolate, made with cocoa grown on a tiny island a two-day boat journey from the capital Port Vila, is complex with hints of cherry, white grape and soft lemon. It pairs perfectly with a smoky Martinez.
“This is a twist on the classic Martinez cocktail, with the addition of just a little whisky to add smokiness, which pairs well with chocolate. The cherry flavour is enhanced by maraschino liqueur and cocktail cherries, and the same is true for the white grape and sweet vermouth. If you don’t like whisky, you can remove it and add an extra 5ml of gin.”
Ingredients
30ml gin
35ml sweet vermouth
5ml maraschino liqueur
5ml Scotch whisky
Maraschino cherry, to garnish
Method
Add the ingredients to a mixing glass with ice and stir well. Strain into a Martini glass and garnish with a maraschino cherry.
Firetree Vanuatu 72% is available on our online shop while stocks last, here!
Philippines 73% and Apple & Cream
Tropical rainforest and volcanic soil on Mindanao Island produce cacao beans with layers of citrus, honey and caramel notes. Our Master Mixologist Maria has created this custom cocktail to match.
Ingredients
40ml gin
5ml cinnamon syrup
75ml cloudy apple juice
25ml cream soda
Apple slice and/or cinnamon stick, to garnish
Method
To make your syrup: Add cinnamon bark to 200ml of boiling water and simmer for 10 minutes. Add 200g of sugar and stir well. Take off the heat, cool and strain out the cinnamon. Store your syrup in a sealed container in the fridge.
Optional sugar rim: Add 1 tbsp of granulated brown sugar to a saucer. Add 1 tbsp of cinnamon syrup to a different saucer and dip the rim of the glass in the syrup. Then dip the rim of the glass into the sugar until there is an even coat.
Add the first three ingredients directly to a highball glass with ice and give a quick stir. Top with cream soda and garnish with an apple slice and/or cinnamon bark.
Firetree Philippines 73% is available on our online shop while stocks last, here!
Solomon Islands 69% and Sloe Negroni
High coconut palms shield the cacao of this Solomon Islands estate from the hot sun. The chocolatey undertones are overlaid with red fruits, citrus and delicate plum notes. Pair with a Sloe Negroni.
“This is a sweeter style of Negroni, suitable for an after-dinner cocktail to pair with Firetree’s Solomon Islands chocolate. The sloe berries will pair well with the plum and citrus notes of the chocolate and the dry vermouth will balance out the sweetness, whilst giving off a fragrant, herbaceous aroma.”
Ingredients
25ml sloe gin
25ml Campari
20ml sweet vermouth
5ml dry vermouth
Lemon peel, to garnish
Method
Fill a rocks glass with ice, and do the same with a mixing glass. Add your ingredients to a mixing glass and stir down, then strain into your rocks glass. Garnish with a twist of lemon peel and serve.
Firetree Solomon Islands 69% is available on our online shop while stocks last, here!
Makira 75% and Spanish Alexander
Hailing from the most remote island of the Solomon archipelago, this chocolate has a rich and complex flavour, enhanced by gentle hints of grapefruit, raisin and caramel overtones. Match them with this unique after-dinner cocktail.
“Pedro Ximénez is the sweeter style of the sherries, packed with flavour or raisin, dried fruit and a slight acidity that match the Makira chocolate flavour profile. It tastes delicious and really autumnal.”
Ingredients
30ml gin
30ml Pedro Ximénez Sherry (available online)
30ml double cream
Cocoa powder, to garnish (optional)
Method
Add the gin and cream to the cocktail shaker with ice and shake well. Add the sherry to a martini or coupette glass and strain the gin and cream mixture over the top. Garnish with cocoa powder, if using.
Firetree Makira 75% is available on our online shop while stocks last, here!
Madagascar 84% and Espresso Martini
With the sea to the west and volcanic hills to the east, Madagascar’s Sambirano Valley yields cacao beans with a distinctive hint of raspberry and red fruit overtones, perfect with this fruity Espresso Martini.
“Just one mint leaf in the shaker is enough to give this fruity Espresso Martini a subtly refreshing note.”
Ingredients
50ml gin
15ml coffee liqueur
25ml espresso
5ml raspberry or blackcurrant syrup
1 mint leaf, plus extra to garnish
Method
Add all the ingredients in a shaker with ice and shake well. Strain into a coupette or Martini glass and garnish with coffee beans.
Firetree Madagascar 84% is now available on our online shop while stocks last, here!
To truly savour Firetree Rich Volcanic Chocolate, you can follow a few easy steps. First, snap off a piece and breathe in the aroma. Then, place the chocolate on your tongue and allow it to melt, luxuriating over the taste as it develops. Over time the tasting notes will ebb and flow with a long finish.
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