Give your favourite drink an irresistible chocolate twist with a dash of cacao gin

Smooth, malty, and infused with five botanicals, our Cacao Gin is a beautiful way to upgrade your G&T — especially if you love chocolate as much as we do. But which tonic waters complement those nuanced flavours best? Read on for our guide on pairing cacao gin with different tonics.

What does cacao gin taste like?

The idea of combining chocolate and gin may seem a little unusual at first. After all, gin tends to be a strong, bitter spirit lifted by notes of pine needles brought by infusing the alcohol with juniper berries. You might be used to garnishing your G&T with a slice of cucumber — cool and refreshing, but not the natural companion for rich, creamy chocolate.

However, the chocolate notes in our gin come from roasted cacao nibs and shells. These provide a toasted, malty edge that tempers the gin’s bitterness and blends gorgeously with five revitalising botanicals: macadamia, juniper, coriander, orange and grapefruit. Together, these ingredients create a nuanced flavour profile, with both deep and high notes. The cacao also provides a decadently sippable smoothness like no other.

Delicious tonic water and cacao gin pairings

When it comes to pairing cacao gin with tonic, it’s a good idea to experiment and find what suits your taste preferences. You may find that a seemingly unlikely flavour combination creates a magical drinking experience.

At Hotel Chocolat, we thoroughly approve of going against convention and creating innovative recipes. It’s how we’ve come to develop some of our most popular products — from our Mojito Selector to our Pecan Danish Selector and, of course, our alcohol selection.

So, where to start with a classic Cacao Gin?

Keep it simple with a plain tonic

Our original Cacao Gin has such a nuanced flavour profile that it doesn’t need any strong flavours to make it delicious. If you’re a fan of classic Indian tonic water, it’s a great mixing option. This tonic brings a level of invigorating crispness without masking the gin’s spicy tones.

For best results, pour 50ml of Cacao gin into a glass of ice and top it up with a good quality plain tonic. Want to add an extra flourish? A slice of orange peel or a couple of fresh raspberries are the perfect garnish. The vibrancy of the fruit will underscore the varied tones of the gin, really bringing them to life.

A simple tonic is also an excellent pairing for our Cherry & Raspberry Gin Liqueur. You get all the depth of our classic gin, with the uplifting addition of real raspberries and cherries for a fruity twist. Again, a handful of frozen raspberries will underscore that zingy edge.

Chocolate orange: orange tonic and cacao gin

Orange and chocolate are an iconic flavour combo. If you want an extra touch of zesty citrus that goes beyond an orange peel garnish, consider choosing an orange tonic for your original Cacao Gin.

Look for one made with real orange to get an authentic flavour. You want the juicy freshness of the orange to cut through and complement the richness of the cacao.

A double shot of Cacao Gin paired with orange tonic over ice and served with an orange slice is sure to be a winner with guests. And if you really want to impress them, consider dipping the rim of a gin balloon in melted dark chocolate before adding your drink.

Try a lemon tonic for even more zing

If orange doesn’t bring quite the zestiness you’re looking for, you could always try pairing your cacao gin with a bright and uplifting lemon tonic. Just be wary to choose one that uses natural ingredients to avoid an artificial lemon flavour that may overpower the more delicate notes of the gin.

How else can you enjoy cacao gin?

Gin and tonic is a go-to tipple for many people — and it’s not hard to see why. Not only is it quick and easy to put together, but there are many variations to try. However, if you fancy trying something a little different, why not consider enjoying your cacao gin in one of the following ways?

On the rocks

If you like strong, robust drinks, pour a generous helping of our Cacao Gin over some ice and appreciate the light and shade that different botanicals bring. You can also drink our Mango & Passionfruit Gin over ice. Because it’s a gin liqueur, rather than a straight gin, there’s a delicate sweetness that makes it oh-so-sippable without a mixer.

In a martini

Cacao gin also makes a great base for a martini. Mix 50ml of cacao gin with a teaspoon of dry vermouth, et voilà! Then simply garnish with a sprinkle of cacao nibs.

Or why not try our Cocoa Breakfast Martini recipe? First served at our Rabot 1745 restaurant in London’s Borough Market, this drink is a satisfying orangey cocktail that will tantalise your taste buds. To make it, add 50ml Cacao Gin and 25ml Triple Sec to a cocktail shaker filled with ice, along with the juice of half a lemon and a teaspoon of marmalade. Give it a good shake and strain it into a glass. Serve with a garnish of orange peel.

In a hot chocolate

Gin may not be the first spirit you think of for a tipsy hot chocolate. While Velvetised Chocolat Cream, Irish whiskey, and rum may be more common additions, gin can also give your warming drink a surprising little kick. 

Why not try a rich and decadent variety using our Salted Caramel & Clementine Hot Chocolate?

Explore the Hotel Chocolat alcohol range

We hope this guide has given you some inspiration for whipping up some delicious G&Ts with our Cacao Gin. If you’re in the mood for a different spirit, why not take a look at our irresistible tipples? From Salted Caramel Cacao Vodka Liqueur to an indulgent Espresso Martini Velvetised Cream, there’s something for every occasion. Explore the full alcohol range.