Bonfire Chocolate Martini

Like firelight flickering against winter-dark glass, this Bonfire Chocolate Martini smoulders with depth. Bare Bones salted cacao melts into muscovado warmth — notes of caramel and sea breeze entwined with whispering smoke from a cinnamon ember. The gin’s citrus lifts the darkness, vermouth adds poise, and ginger liqueur kindles a slow, lingering heat. Each sip feels like standing beside a bonfire under velvet skies — where chocolate isn’t just tasted, but felt, in the hush between sparks

The Epitome of cozy indulgence

As my head chef used to say ‘what grows together, goes together. Seasonal sipping at its finest

chocolate martini, chocolate, martini, bonfire night, autumn drinks, fall drinks, thanksgiving drinks

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Author: Suze Morrison

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Bonfire Chocolate Martini

Prep time: 10 MinCook time: 3 MinTotal time: 13 Min

Like firelight flickering against winter-dark glass, this Bonfire Chocolate Martini smoulders with depth. Bare Bones salted cacao melts into muscovado warmth — notes of caramel and sea breeze entwined with whispering smoke from a cinnamon ember. The gin’s citrus lifts the darkness, vermouth adds poise, and ginger liqueur kindles a slow, lingering heat. Each sip feels like standing beside a bonfire under velvet skies — where chocolate isn’t just tasted, but felt, in the hush between sparks

Ingredients

For The Chocolate Muscovado Syrup

• 100g Bare Bones Salted Chocolate Flakes
• 100g Light Muscovado Sugar
• 150ml Water

For One Drink

• 1 Cinnamon Stick
• 50ml Citrus Forward Gin (I use Monkey 47)
• 10ml Dry Vermouth
• 15ml Kings Ginger Liqueur
• 2 dops Orange Bitters

Instructions

1. Begin with the syrup. Add the water and sugar to a small pan and heat over a low heat until dissolved. Increase the heat and boil for 1 minute. Remove from the heat, add the chocolate and leave for 5 minutes.
2. Stir to emulsify then cool to room temperature. Once cool, strain through a muslin to discard any solids and decant into a bottle.
3. Light the end of a cinnamon stick and invert your glass over the top, stand for 20 seconds to smoke.
4. Add8 ice cubes to a mixing glass with 50ml syrup, the gin, vermouth, ginger liqueur and bitters. Stir clockwise for 30 seconds or until the sides of the glass feel cool. Strain into your smoked glass and serve with a dried orange wheel

https://gourmetglow.co.uk/recipes

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