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Cocktail History
The Death By Chocolate is a holiday cocktail that was created by author Jassy Davis and was first published in her book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter. The recipe calls for mixing thick stout beer with vodka and sweet Tia Maria coffee liqueur, but this version omits the vodka altogether and adds some bright citrus flavors by using triple sec instead. This makes for a unique dessert drink that has a mix of flavors that are reminiscent of the chocolate oranges you see in stores leading up to Christmas.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Chocolate Stout Beer: This is a type of beer made with cocoa extract, malted barley, hops, yeast, cane sugar, and water. I used Samuel Smith Old Brewery Organic Chocolate Stout.
Coffee Liqueur: This is a liqueur made with coffee, spices, sugar, alcohol, and water. I used Tia Maria Cold Brew Coffee Liqueur.
Triple Sec: This is a liqueur made with bitter oranges, lemons, sugar, alcohol, and water. I used Cointreau.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.
Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Snifter Glass: This is a short-stemmed glass with a wide bowl and narrow opening that enhances the aroma and flavor of aged spirits. I used the Libbey Embassy Brandy Glass.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-04-15.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Dark brown almost black color
• Aroma: Heavy orange and chocolate
• Taste: Coffee-forward stout beer flavor with hints of orange, vanilla, and chocolate
• Finish: Lingering cocoa note
Kendall’s Rating: ⭐⭐⭐
Kendall’s Take: “I’ve come to look forward to trying cocktails that call for stout beer as one of the spirits because they’re always really interesting and feature an unexpected mix of flavors. I found this one to be a bit underwhelming though, and I think that’s because the description in the book built it up quite a bit. The recipe is good but mostly tasted likely sweetened beer to me, and I only got a hint of the citrus. I wouldn’t make the Death By Chocolate again, but it’s worth a try if you enjoy the chocolate and orange flavor combination.”
Recipe
This cocktail recipe was adapted from Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-04-15.
Death By Chocolate
The Death By Chocolate is a holiday cocktail that was created by author Jassy Davis and was first published in her book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter. The recipe calls for mixing thick stout beer with vodka and sweet Tia Maria coffee liqueur, but I opted to omit the vodka altogether and add some bright citrus flavors by using triple sec instead. The result is a unique dessert drink that has a mix of flavors that are reminiscent of the chocolate oranges you see in stores leading up to Christmas.
Ingredients
Method
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Add coffee liqueur and triple sec to a snifter.
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Top with beer.
