Shop the bottle One bottle, all three recipes One bottle makes 11 martinis or 23 affogatos. Add the optional edible shimmer to impress your guests. Chocolate Liqueur · 700ml · 23% ABV · Gluten-free & vegan Shop Chocolate Liqueur Recipes · Chocolate Liqueur

Three ways with Chocolate Liqueur

One for the shaker, one for the ice, one for after dinner.

Our Chocolate Liqueur is double Dutch chocolate infused into our own vodka, made in Newcastle from Australian ingredients. Neat over ice, it tastes like dark chocolate with a little vanilla behind it. Put it in a glass with a few other things and it does a lot more.

None of these take more than five minutes, and only one needs a shaker.

• The Chocolate Martini
• Iced Chocolate Cocktail
• Chocolate Affogato

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01 · Shaken

The Chocolate Martini

The dinner-party one. Rich, cold and silky, with enough vodka to keep it from tipping into dessert. Shake it harder than you think you need to — that's where the froth on top comes from.

• GlassMartini or coupe
• Serves1
• Ingredients5

You'll need

• 60mlNewy Chocolate Liqueur
• 30mlVodka
• 30mlThickened cream (or oat milk to keep it vegan)
• 1 cupIce
• To finishShaved dark chocolate and a chocolate curl

Method

1. Put your glass in the freezer for ten minutes.
2. Add the Chocolate Liqueur, vodka and cream to a shaker full of ice.
3. Shake hard for 15 seconds, until the outside of the shaker is frosted.
4. Strain into the chilled glass.
5. Grate dark chocolate over the top and hook a chocolate curl on the rim.

No shaker? A clean jar with a tight lid does the same job.

Shake one up — get the bottle

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02 · Built in the glass

Iced Chocolate Cocktail

Chocolate milk, grown up. Pour, stir, done. The biscuit sticks are there for stirring, and then for eating.

• GlassTumbler
• Serves1
• Ingredients4

You'll need

• 45mlNewy Chocolate Liqueur
• 90mlCold full-cream milk (oat or almond work well)
• HandfulIce
• 2Chocolate-dipped biscuit sticks

Method

1. Pour the Chocolate Liqueur and milk into a tumbler.
2. Stir to combine, then add the ice.
3. Stand the two biscuit sticks in the glass and serve.

Want it stronger? Add 15ml of vodka. Want it for the morning after? Swap half the milk for cold brew.

Pour one tonight — get the bottle

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03 · After dinner

Chocolate Affogato

Dessert and coffee in one glass. Hot espresso and Chocolate Liqueur go over cold vanilla gelato, and it half-melts into a mocha sauce as you eat it. Pour at the table, not in the kitchen.

• GlassStemmed dessert glass or tumbler
• Serves1
• Ingredients4

You'll need

• 2 scoopsVanilla gelato or ice cream (dairy-free works too)
• 30mlNewy Chocolate Liqueur
• 30mlHot espresso (one shot)
• To finishShaved dark chocolate

Method

1. Put your glass in the freezer for ten minutes so the gelato holds its shape.
2. Scoop the gelato into the chilled glass and top with shaved dark chocolate.
3. Pull a fresh shot of espresso.
4. At the table, pour the Chocolate Liqueur over the gelato, then the hot espresso straight after.
5. Eat straight away, with a long spoon, while it's half hot and half cold.

No espresso machine? 30ml of strong plunger or instant coffee works. Use hot, not warm — the contrast is the point.

Make dessert easy — get the bottle

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Newy Distillery · Edgeworth NSW · 18+ · Drink responsibly