These two absolutely gorgeous and utterly delicious cocktail recipes have been inspired by two of our new favourite chocolate bars. Prodigy’s Chunky Dark Chocolate with Sea Salt and their Peanut Caramel Cahoots - both of which we sent to our lovely members in their March 2021 Gin of the Month box.
They are the ultimate proof that you don’t need to sacrifice incredible flavour when it comes to environmentally conscious snacking. Not only are Prodigy devoted to becoming as plastic-free as possible, their chocolate bars also contain no artificial sweeteners, they are relatively low in sugar and they are free from palm oil.
Maria, our Master Mixologist, has taken a leaf out of Prodigy’s book and has created two vegan-friendly cocktails that pair so perfectly with their chocolate bars.
Peanut Caramel Espresso Martini
To go with Prodigy’s ridiculously delicious Peanut Caramel Cahoots chocolate bar, you need to try this unique version of an Espresso Martini.
“For this take on an Espresso Martini, the coffee liqueur is replaced by the peanut orgeat syrup and the caramel, so the coffee notes are not quite as strong as in other Espresso Martinis. Overall, the martini has a nice balance of coffee and nut flavours which are deliciously moreish.”
Ingredients
50ml gin
10ml peanut orgeat syrup (see below)
1tsp caramel (you can find a great vegan caramel recipe right here)
30ml fresh espresso
Method
For the peanut orgeat syrup: Blitz 250g of peanuts to make a powder. Add 400ml filtered water and blend a second time to combine. Leave the mixture to rest for at least 2 hours, then fine strain through a sieve first and then a coffee filter - the strained liquid will look like milk. Put your peanut milk into a pan on medium heat. Add 350g of caster sugar and stir until it’s dissolved. Let the syrup cool down before use. It will keep for one week in the fridge.
Add all the ingredients to a shaker full of ice and shake well. Strain into a Martini glass and enjoy.
Gin & It
This light yet surprisingly rich cocktail is the perfect partner to Prodigy Chunky Dark Chocolate with Sea Salt. Both are low in sugar and vegan-friendly. Yum!
“A Gin & It is an old school and underrated cocktail, which is simply gin mixed with sweet vermouth with a couple of dashes of Bitters sometimes added for extra complexity. This time I’ve used white vermouth and Angostura Cocoa Bitters, for a nice fruity and chocolaty version of the drink that goes really well with Prodigy’s chocolate bar. The pinch of salt then balances out the sweetness and gives a slightly savoury contrast. It’s truly delicious.”
Ingredients
40ml gin
40ml white vermouth - we recommend Bordiga Vermouth Bianco
2 dashes Angostura Cocoa Bitters
Pinch of salt
Lime wedge, to garnish
Method
Add all the ingredients in a mixing glass with ice and stir to combine and chill down. Strain into a rocks glass full of ice and garnish with a twist of orange peel.
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