An interview with Pump Street Chocolate founder, Joanna Brennan
Being in the midst of Winter, not much else can fix January blues like a hot chocolate laced with Merser. After experimenting with Pump Street’s
Chocolate Orange Indulgence
- 50ml Merser
- 50ml Chocolate Oat Milk
- 15ml Sugar Syrup
- 2 dashes of Orange Bitters
- An egg white (for a non-vegan option)
- 20ml Aquafaba or a dash of Foaming Bitters (for a vegan option)
Pour all the ingredients into a shaker. Shake vigorously & double strain. Garnish with grated chocolate orange and orange zest.
Share these cocktail recipes and your love of rum with your friends and tag @merserrum into your beautiful drinks.
