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  <p>This summer, chocolate is making its way into our cocktails. Refreshing but not cloying, Beno&icirc;t Nihant offers a series of alcoholic drinks, all enhanced with his famous chocolate.</p>
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      <p>A great <a href="https://www.lofficielibiza.com/food/recipe-for-the-highball-five-cocktail-summer-drinks" target="_blank" rel="noopener">cocktail</a> lover, <strong>Benoit Nihant, c</strong>ombinines precious ingredients from his workshop and his favourite cocktail recipes, the master chocolatier invites you on a gourmet escapade, where the classics of mixology are twisted with a cocoa-touch.</p>
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<div class="space--both-5"><div class="highlight"><div class="formatted-content"><p>Cocoa Negroni </p></div></div></div><div class="space--both-5"><div class="image-row"><div class="adaptive-img"></div></div></div>

<div class="" style="text-align: justify;"><div class="space--both-5"><div class="text-wrap"><div class="formatted-content"><p> <strong>Ingredients :</strong></p><p><strong></strong> 3cl of Gin<br /> 3cl of Campari infused with cocoa nibs (Let a small handful of cocoa nibs per 70cl of Campari infuse for 4 days. Filter through a strainer).<br /> 3cl of Vermouth<br /> 1 teaspoon Angostura Orange Bitters</p><p> <strong>Preparation</strong> :</p><p> Pour the ingredients one after the other over ice cubes into a Lowball glass. Mix. Garnish the cocktail by grating a table of Grand Cru chocolate using a zester and adding a long, freshly peeled orange peel.</p></div></div></div></div>

<div class="space--both-5"><div class="highlight"><div class="formatted-content"><p>Espresso Martini Praline </p></div></div></div><div class="space--both-5"><div class="image-row"><div class="adaptive-img"></div></div></div>

<div class="" style="text-align: justify;"><div class="space--both-5"><div class="text-wrap"><div class="formatted-content"><p> <strong>Ingredients</strong> :</p><p> 1 cold espresso<br /> 2cl of Kahlua<br /> 4cl of Vodka<br /> 1 teaspoon of hazelnut praline</p><p> <strong>Preparation :</strong></p><p> Shake all the ingredients with ice cubes. Pour by straining into a martini glass. Garnish the cocktail by grating a bar of Grand Cru chocolate using a zester.</p></div></div></div></div>

<div class="space--both-5"><div class="highlight"><div class="formatted-content"><p>Green Devil </p></div></div></div><div class="space--both-5"><div class="image-row"><div class="adaptive-img"></div></div></div>

<section><div class="" style="text-align: justify;"><div class="space--both-5"><div class="text-wrap"><div class="formatted-content"><p> <strong>Ingredients :</strong></p><p> 4cl of Elderflower Saint-Germain<br /> 10cl of Lillet Rosé<br /> 4cl of fresh grapefruit juice<br /> 2cl of fresh lime juice<br /> 2 teaspoons of pistachio praline</p><p> <strong>Preparation :</strong></p><p> Shake all the ingredients with ice cubes. Pour by filtering over ice cubes into a Highball glass. Garnish the cocktail with freshly crushed Iranian green pistachios. </p></div></div></div></div><div class="adv--topdesktop space--bottom-2" style="text-align: justify;"><div class="_iub_cs_activate-inline adunitContainer"></div></div></section>

3 gourmet chocolate-based cocktails to enjoy this summer

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