Chocolate is one of humanity’s most indulgent obsessions, and its role in cocktails is no less profound. Derived from the cacao bean, roasted, ground, and refined into cocoa powder or chocolate liquor, it introduces flavors that are simultaneously bitter, sweet, earthy, and floral. In bar culture, chocolate provides not only richness but also depth—an ability to bridge spirits from rum to whisky, from liqueurs to coffee. The Alize Emerald (ID 18) is a telling example: its chocolate notes intertwine with cognac, creating a drink that feels regal, decadent, and celebratory.
