Chocolate aficionados all over the world celebrate World Chocolate Day on 7th July every year by consuming the finger-licking goodness of chocolate in any form they could. First celebrated in 2009, the day inspires an overwhelming enthusiasm among chocoholics globally.
No matter the type of chocolate you prefer; Dark, Bitter, Sweet, Milk based or even white, there are a plethora of options to choose from. If you aren’t a dessert-lover, or are simply adventurous, the combination of chocolate with whiskey produces a wide range of chocolate whiskey cocktails such as the White Chocolate Cherry cocktail.
The White Chocolate Cherry is a very unique whiskey cocktail and is a fit for every moment, every occasion and most of all, on the most important day for chocolate lovers all over. This World Chocolate Day, we urge you to experiment with this tantalizing whiskey cocktail that will be ready in minutes!
Source - https://www.popsugar.com/food/White-Chocolate-Cherry-Cocktail-39509976
Step 1: Add the Godiva White Chocolate Liqueur, Jameson Irish whiskey, Cream, Whole Milk and Baileys Irish Cream into a cocktail shaker.
Step 2: Stir the contents gently with a bar spoon.
Step 3: Add lots of ice to a highball glass or coffee mug of your choice, and pour the liquid over the ice. Garnish with whiskey soaked boozy cherries.
Enjoy your World Chocolate Day celebrations with this delicious, and super-easy whiskey cocktail.
The Suburban is more of an oddity—dashes of whiskey, rum and port mixed together in an atypical concoction. Most mixology manuscripts, whether classic or contemporary, will give you examples of several drinks that blend rum and brandy; and a few others that mix port and rum. You’ll even find combinations of rum and whiskey. But, all three together?
Irish whiskey has a rich history, with its beginnings dating back to the 12th century. Around 1000 A.D., on return from their travels, monks brought back the art of distilling perfumes to Ireland and the Irish modified this technique to obtain a drinkable spirit. The whiskeys made during those times were not aged, but flavoured with aromatic herbs such as mint, thyme or anise.