Verjus Mocha Swirl

🥃 rocks glasslight

Shopping list

50ml white verjus
20ml dark chocolate liqueur (such as crème de cacao or Mozart Dark)

Bar staplesyou probably have these

30ml freshly brewed espresso (cooled)
30ml oat milk (or whole milk)
10ml simple syrup
Handful of ice cubes

How to make it

1. Build the Base

In a rocks glass or small tumbler, combine the dark chocolate liqueur, chilled espresso, and simple syrup.
Stir briefly with a spoon until smoothly blended.

2. Add the Chill and Acid

Fill the glass with ice cubes.
Pour the chilled white verjus directly over the ice to brighten the chocolate-coffee base with crisp acidity.

3. Float and Swirl

Gently pour the oat milk over the top.
Give it a single, gentle stir with a bar spoon to create an elegant, swirling marble effect without fully blending the layers.

Garnish

A light dusting of grated dark chocolate and a strip of orange peel expressed over the top.

Make it alcohol-free

Replace the dark chocolate liqueur with 15ml of rich chocolate sauce stirred directly into the warm espresso.

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