Recipe: Cocoa 228 cocktail

Enjoy a chocolate themed drink this Easter with this easy to make cocktail

Published: March 27, 2018
Categories: ,

Add the whisky, port, green chartreuse, egg and cocoa powder to a cocktail shaker and shake well.

Melt the chocolate and drizzle onto the outside of a frozen long stemmed glass.

Strain into glass.


Picture: Cocoa 228, supplied


  • 35ml Tullibardine 228
  • 30ml Tawny Port
  • 10ml Green Chartreuse
  • 1 Bar Spoon Dark Cocoa Powder
  • 1 Quail’s Egg
  • Dark chocolate (for the garnish)
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