As indulgence goes, a glass of bubbly at the exquisite Duke’s hotel must up there with the best experiences. Always ones to push things to the next step, though, we think we’ve found a way to top it. By adding some chocolate.
Cast aside ideas of gloopy white chocolate martinis and horrendous fondue-in-a-glass creations that have well and truly had their day. Think instead of a flute of Perrier Jouet Champagne, a pour of award-winning Mozart chocolate liqueur, a dash of Belle Brillet pear liquor and the final luxurious flourish of a sunken chocolate truffle, which waits like pirates’ treasure to be devoured at the end of the drink.
Named the 1811, after the year Perrier Jouet was founded, this is the creation of Duke’s head barman Alessandro Palazzi, and a headline of the hotel’s recently installed Perrier Jouet lounge.
Alongside some mixology mastery, it’s the Mozart chocolate liqueur which is the star of the show. This intriguing drink has been born out of a secret processing technique at the Mozart Distillerie in Austria, where the team have managed to distill cocoa to produce a crystal clear spirit with the full flavour of a rich, dark chocolate without any of the cloying or creaminess of traditional liqueurs.
It’s Mozart Dry which is used in this creation, but the range also boasts Gold, White and Black versions which offer creamier liqueur versions of milk, white and dark chocolate accordingly.
Visit www.mozart-spirits.com to find out more about the range, or to treat yourself to the 1811 for £15, just pop into Duke’s.
Date posted: 25/11/2011
Category: News.
Tags: bars, Champagne, chocolate liqueur, cocktails, duke's, duke's hotel, london, mozart, perrier jouet.
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