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This unique distilled liqueur is made from cocoa beans. To enhance the spirit and develop all its flavour potential, freshly and subtly toasted cocoa beans are added in following the distillation.
To preserve its character and the complexity of the Hacienda Victoria cacao, this product is presented unfiltered. The sweetness balances the powerful palate and the essential oils stand out beautifully in a long finish.
The full, rich mouthfeel, the powerful flavour and the infinite nuances make this liqueur a liquid bonbon. Wonderful with panettone, musician’s dessert or traditional biscuits, this cocoa spirit is the ideal companion for a lovely post-meal table chat and plenty of coffee. Relaxing!
We’ve drawn inspiration on the Kir and the Kir Royale, a cocktail created in the 1950s to honour the canon Félix Kir, who fought in resistance against the Nazi occupation and later served as mayor of Dijon for 22 years and as a member of the French parliament representing the Côte-d’Or, in the Burgundy region. Courageous fighters, embodied by Monsignor Kir, deserve an ongoing tribute.
INGREDIENTS
1 to 3 parts de Licor de Cacau, depending on whether it’s for an aperitif or dessert
10 parts sparkling wine
PREPARATION
Mix all the ingredients in a pompadour glass, starting with the Licor de Cacau. If this drink is for an aperitif, use 1 part Licor de Cacau with 10 parts sparkling wine. If it is going to be served as a dessert or in the afternoon, use 3 parts Licor de Cacau with 10 parts sparkling wine.
This is our version of an amazing classic of the film noir , with mahogany and velvet drapes. Here, though, we simplify the work, while bringing new complexities to this great cocktail. So, our Licor de Cacau replaces both the sugar, which we would normally be saturated with drops of water and Angostura, and the bitter notes, which are provided here by the cacao. And Macallan is, of course, our great Scotch.
INGREDIENTS
45 ml The Macallan Double Cask 12 Years Old
15 ml Licor de Cacau
GARNISH
Orange round
PREPARATION
Pour the Licor de Cacau into an Old Fashioned glass. Fill the glass with ice cubes and add the Scotch whisky.
A classic from our earliest memories of past trips to London, with a feel that’s more Mary Poppins than post-punk.
INGREDIENTS
45 ml Esperit de Cacau
15 ml Licor de Cacau
1 handful of mint leaves
Plenty of crushed ice
PREPARATION
Muddle the mint over crushed ice. Mix all the ingredients directly into an Old Fashioned glass.
Garnish with whole mint leaves.
Late afternoon or post-meal cocktail.
Luis Buñuel’s surrealism was a defining influence for the preparation of the Dry Martini. Still, we don’t recommend throwing out the Licor de Cacau once the dry ice cubes are wet. If you find it too weak, add another part gin.
This Cacao Dry Martini has no olives. We’re surrealists, but not that surreal!
INGREDIENTS
5 parts Ginebra de Cacau
1 part Licor de Cacau
PREPARATION
Combine all the ingredients in a cocktail shaker with plenty of high-quality dry ice, and shake. Once the mixture is cold, pour it into a cocktail glass and serve.
Esperit Roca launches a new collection framed in Landscape Series exploring beer imaginary
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