Happy Good Friday, everyone!
As Easter weekend kicks off, I've been planning all the different ways I can get chocolate into my system, and wholeheartedly ignoring the thoughts of how many calories I will consume over the next four days.
We've already done some ace chocolate cocktails - the white chocolate mochatini, chilli chocolate chai martini and Bailey's Cocoa Blossom were all a hit - but now I've found something new to sip as a decadent after-dinner Easter cocktail.
The King's Ginger (£22, Waitrose) is a mega-foxy ginger liqueur that is surprisingly un-sickly, rich and refreshing. It was created over 100 years ago, which has given it plenty of time to prove how ace it is as a cocktail ingredient (Lucienne combined it with honey brandy and rum earlier this year).
Combining this with creamy chocolate AND coffee is a marriage (or, well, a threesome) made in heaven. It's even better than our espresso martini recipe.
But don't take my word for it - rustle one up yourself:
The King's Delight cocktail recipe (serves one)
1. Add all ingredients to a cocktail shaker or old jam jar, and pop a few ice cubes in.
2. Shake it all about (like you're doing the hokey-cokey) for about 5 seconds, until the ingredients are blended and cooled. Don't do it for much longer than this or the ice will melt too much!
3. Strain the mixture into a cocktail glass or pretty tumbler.
Happy Easter, everyone! If you want other Easter cocktail inspiration, read about our frothy egg white cocktails.