These chocolate cocktails are perfect for chocoholics as weel as those looking to get you in the mood for for Easter bank holiday

The Legendary Verrazzano Cocktail

Blend a bar spoon (5ml) of heavy chocolate syrup, 2 bar spoons (10ml) of pumpkin puree into a glass until a smooth texture remains. Then add 1 and a half oz of applejack, 1 and a half oz of orgeat, a half oz of Ramazzotti Amaro, half oz of Funkin pure pour lemon, 10 ml of aromatic bitters and finally a pinch of cinnamon.

The Cocoa Smoke

Taking the spirit of the South American farmers and growers in hand. The Brazilian, Venezuelan and Columbian masterpiece is risen to a whole new level.

Pour 6 ounces of milk into a pot and place on a simmer, whilst its warming up add 1 Cinnamon stick & a dash of our Jalapeno syrup to the mixture until it’s a warm, creamy, fragrant mixture.

Now let’s make things interesting. Get a Cup, place a ounce of Del Maguay Vida Mezcal, one table spoon of heavy cream, one table spoon of Demerra sugar and finally one table spoon of cocoa powder inside. While the milk mixture is still hot, add the mixture in the cup and stir together until it’s a lovely smooth, exotic mixture.

For added luxury serve with whipped cream and chocolate shavings to make it perfect.

 

Blind Russian.

A concoction of chocolate and creamy spirits, perfect for a quick make. This beverage shouldn’t take more than 3 minutes to make.

Get 1 oz baileys, 1 oz Chocolate liquor, 1 oz Kahlua, one oz butterscotch vodka then 50ml of milk and shake. Finally get a glass and fill it to the top with ice and pour the mixture directly onto the tip of the ice cubes, making it get colder as it runs to the bottom of the glass for the best results.

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