Cream liqueurs have a longstanding tradition of being served during the colder months – think velvety Amarula served over ice enjoyed next to a roaring fire, or Baileys served in a hollowed-out Lindt chocolate reindeer, topped with lashings of whipped cream – so if you’ve yet to enjoy them when the sun’s high in the sky, allow us to tempt you.
Mozart (the manufacturer, not the 18th-century composer), maker of chocolate cream liqueurs sold in that iconic little gold bottle, has just launched a tropical variation to its classic tipple, and it’s begging to be served in the sunshine.
A blend of sweet coconut, vanilla-rich white chocolate and Caribbean rum, it really is like a Bounty bar in drink form. Enjoyed by itself, over a little ice, it’s a dessert in a glass, but why stop there? The blend of chocolate, rum and coconut is a classic base for a cocktail – think a chocolatey spin on a pina colada when shaken with pineapple juice and coconut milk, or our new fave sophisticated sip, a Mozartini.
Mozart
Scatter desiccated coconut on a small saucer or plate and pour a little coconut milk on to a second saucer/plate. Dip a martini glass first in the coconut milk and then in the desiccated coconut, rolling the edges of the glass to coat them with the coconut. In a cocktail shaker, shake 15ml Mozart Coconut Chocolate Liqueur, 15ml Mozart Dark Chocolate Liqueur, 20ml coconut milk and 15ml vodka with some ice until cold, then strain into the martini glass. Serves 1.
Thirsty for more? We’ve tried, tasted and rated 25 dessert-in-a-glass liqueurs to bring you the best buys.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
