DISCOVER THE WORLD CLASS 50
The definitive guide to the finest drinking experiences
The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.
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Hannah Van Ongevalle’s Coco-Roche
Coco Roche is named after two key ingredients: chocolate and Cîroc. It traces its pedigree to the Espresso Martini and with chocolate flavours and jenever gives a great deal of Belgianness to the bar top. The recipe uses a homemade cascara berry syrup that brings bitterness and coffee taste that perfectly melds with the smooth, fresh and fruit-filled Cîroc. The syrup is made by adding a handful of cascara berries to a 1:1 simple syrup and left in a cool dry place overnight. The cocktail is sweet on the lips, but gives a slightly sharp finish. With its subtle chocolate taste it can be enjoyed after a beautiful supper, ideally with a few Belgian pralines.
Watch Hannah sourcing all the ingredients in her hometown and creating the cocktail:
Cîroc vodka • 40ml
Filliers 15yr graanjenever • 15ml
Homemade cascara berry syrup (see above) • 25ml
Biercée Noir d’Ivoire • 10ml
Orange bitters • 1 dash
Contains 19 grams of alcohol per serve
Add all the ingredients into a mixing glass, top up with large ice cubes and stir for 20 seconds. Strain into a glass, garnish with half a chocolate rim or a little orange zest.
To try the cocktail made by the woman herself visit The Pharmacy, Knokke-Heist, Belgium
Images by belmodo.tv/