World Gin Day might be nothing but a (slightly fuzzy) memory for some of you but this cocktail is my souvenir from the day.
I was given a bottle of Hotel Chocolat cocoa gin for my birthday (thanks Vix, it’s yummy) and I had been mulling over what to do with it, it seems a bit too special for G&Ts. As far as I know you can’t get Jaffa Cakes in the USA, so for those of you who are unfamiliar with them, they’re little discs of golden sponge topped with orange jelly and dark chocolate. There’s always been some debate about whether they are a cake or a biscuit (something to do with VAT I believe.) I’ve solved that debate by making them into a drink, hurrah!
I realise that the ingredients of this cocktail do mean that it’s a bit limited to those of you who can source a bottle of Hotel Chocolat Cocoa Gin, sorry…maybe I’ll try to come up some way of infusing gin with cocoa myself.
Juice of one orange
3 tbsp vanilla vodka (I used Absolut)
3 tbsp Hotel Chocolat Cocoa gin
Shake all the ingredients together with plenty of ice and then strain into Martini glasses. Garnish with orange slices and some toasted cocoa nibs if you have them.