Cocktail Recipes

Press crushed biscuits into a glass. Blend ¼ cup Chocolate Ginspresso with yoghurt, cottage cheese and maple syrup until smooth, pour over the base and chill.

Shake 45ml Chocolate Ginspresso, 30ml vodka, 30ml fresh espresso and peppermint extract with ice until frothy, strain into a chilled glass.

Rim a glass with chocolate sauce and coconut. Shake 60ml Chocolate Ginspresso and 30ml cream with crushed ice, strain into the glass and top with whipped cream.

A creamy mocha-style iced latte made with Chocolate Ginspresso, milk and ice. It's smooth, chocolatey and effortless.

Blend 60ml Choc Mint Gin Liqueur, 30ml vodka, 60ml milk, 30ml cream and crushed ice until thick and smooth, pour into a glass and garnish with crumbled Aero.

Shake 60ml Choc Mint Gin Liqueur and 30ml milk with crushed ice. Strain into a chocolate-drizzled glass and top with whipped cream and crushed Aero.

Shake 30ml Choc Mint Gin Liqueur with 60ml milk and crushed ice. Strain into a glass and garnish with crumbled Peppermint Crisp.

Scoop ice cream into a bowl or glass, pour Choc Mint Gin Liqueur generously over the top and serve immediately as a boozy choc-mint dessert.

The simplest way to enjoy Salted Caramel Ginspresso is straight over ice. Smooth, indulgent and ready to drink with no mixing required.

Scoop ice cream into a bowl or glass, pour Salted Caramel Ginspresso generously over the top, and serve immediately as a rich, boozy dessert.

Shake 45ml Salted Caramel Ginspresso, 30ml vodka, 30ml espresso and a pinch of salt over ice until frothy, then strain and garnish with caramel Tim-Tam.

Rim a glass with melted Biscoff and crushed biscuits. Shake 30ml Salted Caramel Ginspresso, 30ml vodka and 30ml cream with ice, then strain in.