Chocolate Gin and Tonic

Chocolate Gin and Tonic

Dutch dark cocoa has been a staple in my kitchen pantry for as long as I can remember. Over the years this bitter dark cocoa has become a favourite drink on cold blustery days. On a quest to mix the perfect chocolate gin and tonic for Easter I decided to use dark cocoa and was delighted with the outcome- a delicious tasting Chocolate Gin and Tonic that will absolutely delight any chocolate lover with the bittersweet dark cocoa and the fruity sweet and sour notes of Hibiscus syrup. Suitable as a cocktail or mocktail. The choice is yours!


  • 60ml Banks non alcoholic Gin or 45ml Gordons gin
  • 6 tsp Dutch Dark Cocoa
  • 180ml hot water
  • 30ml Hibiscus Simple Syrup
  • 120ml Indian tonic water
  • Cocoa ice blocks



  1. Dissolve dark cocoa into hot water
  2. Pour 150 ml into a large ice block tray and freeze for 3 hrs
  3. Leave the remaining 30ml to cool
  4. Put two large ice blocks to a rocks glass
  5. Add gin, remaining dark cocoa liquid & hibiscus syrup to the glass
  6. Top with Indian tonic water

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