We’re as serious about alcohol as we are about chocolate. Surrounded by cacao on the Rabot Estate, we started stirring it into cocktails – the nutty and buttery nib, the lychee-like pulp, the roasted shells and the creamy chocolate. Then we added other natural, fragrant ingredients from the Estate. The results were so good, we took them to our sister restaurant, Rabot London.
And we didn’t stop there. Experimentation paved the way for innovation, and soon enough we’d created a playbook of cocktail recipes and bottled alcohols to share; from gins and vodkas to cream liqueurs, each infused with a flourish of authentic flavours.