COCKTAIL RECIPES

CHOCOLITA

A refreshing margarita infused with rich chocolate liqueur for a smooth, indulgent twist on a classic.

RECIPE

  • 1.50 oz Vieroma Cacao Liqueur
  • 0.50 oz Mezcal eg Agua Mágica Espadín Mezcal 
  • 0.25 oz Grand Marnier
  • 0.75 oz Lemon juice 

Shake, rocks, half salt rim

MOCHA CARAJILLO

Chocolate, coffee, and Vieroma dance with elegance, in this Mocha Carajillo sipper.

RECIPE

  • 1.25 oz Vieroma Cacao Liqueur
  • 1.5 oz Espresso
  • 0.5 oz Licor 43
  • 0.5 oz Antica formula vermouth/sweet vermouth

Shake, rocks, cinnamon stick garnish

CACAO ESPRESSO MARTINI 

Subtle enhancements to a beloved coffee cocktail for an improved upon evening sipper.

RECIPE

  • 1 oz Vieroma Cacao Liqueur
  • 1 oz Espresso
  • 1 oz Vanilla Vodka
  • Chocolate syrup 

CACAO OLD FASHIONED 

RECIPE

  • 1.50 oz Vieroma Cacao Liqueur
  • 1 oz Rye Whisky 50% ABV eg Rittenhouse 50% Bottle in Bonded
  • 0.75 oz Demerara syrup
  • Few dashes Angostura Bitters
  • Few dashes Orange Bitters

Build, Rocks, Orange and Lemon twist

PERUVIAN COFFEE

RECIPE

  • 1.5 oz Vieroma Cacao Liqueur
  • 3 dashes angostura bitters
  • 0.5 oz aged rum
  • 4 oz hot coffee
  • 1 oz Cacao infused heavy cream

- Build, Irish coffee glass, float cream, and grate nutmeg garnish
- Before shaking cream to float, mix in cacao powder 10:1 by weight cream:cacao powder

AMAZONIAN ESPRESSO MARTINI 

RECIPE

  • 1.50 oz Vieroma Cacao Liqueur
  • 1 oz Cold brew concentrate
  • 1 oz Aged Rum eg Santa Teresa Rum/Ron Zacapa
  • 0.25 oz Demarara syrup

Shake, Serve up, Grated chocolate

CACAO CAFE 

RECIPE

  • 1.5 oz Vieroma Cacao Liqueur
  • 4 oz Hot coffee
  • 1.5 oz Cream

VIEROMA SOUR

RECIPE

  • 1.25 oz Vieroma Cacao Liquour
  • 0.75 oz of lemon juice
  • 1 oz Averna Amaro
  • 0.25 oz Demarara syrup

Shake, Coupe, Orange twist garnish

COCONUT CHOCOLITA

Creamy coconut and rich cacao melt together with a hint of coffee bitterness for a smooth, tropical, chocolate-forward indulgence.

RECIPE

  • 0.75 oz of Vieroma Cacao Liqueur
  • 0.75 oz tequila
  • 0.5 oz triple sec
  • 0.5 oz lemon juice
  • 0.5 oz Coconut syrup (Coco Reàl® Cream of Coconut)

CACAO BLANCO (SHOT)

Creamy coconut and rich cacao melt together with a hint of coffee bitterness for a smooth, tropical, chocolate-forward indulgence.

RECIPE

Shake equal parts of:

  • Vieroma Cacao Liqueur
  • Coconut syrup (Coco Reàl® Cream of Coconut)
  • Flor de caña rum (or other rum of choice)

CENTENARIO

Bright and zesty citrus cuts through rich cacao and floral pisco, creating a bold, balanced cocktail with a fresh, bittersweet finish.

RECIPE

  • 0.75 oz Vieroma Cacao Liqueur
  • 1.25 oz Pisco eg Quebranta pisco
  • 0.75 oz lemon juice
  • 0.75 oz Cocchi Americano
  • 0.25 oz Simple syrup

Shake, Coupe, Lemon zest discard

AMAZONIAN SOUR

Silky and velvety, where rich cacao depth meets bright lemon acidity and gentle sweetness, finished with a smooth, airy creaminess.

RECIPE

  • 2 oz Vieroma Cacao Liqueur
  • 1 oz Lemon juice
  • ½ oz Simple syrup
  • 1 Egg white

VIEROMA CACAO SHOTS 

Decadent and intensely chocolatey, with the liqueur’s smooth sweetness perfectly complementing the rich, slightly bitter depth of dark chocolate.

RECIPE

Shake: 

  • 1.5 oz Vieroma Cacao Liquour
  • 4 oz dark chocolate
  • To serve cold

MOCHA MARTINI 

Rich and velvety, blending bold espresso bitterness with smooth chocolate sweetness and a clean, elegant finish.

RECIPE

  • 1 oz Vieroma Cacao Liquour
  • 1 oz bourbon
  • 1 oz coffee liquor
  • 1 oz of espresso

CACAOTELLA

A silky, nutty-chocolate shot that tastes like chilled hazelnut-cocoa spread, delivering a smooth, cozy sweetness with a luxuriously soft finish.

RECIPE

Equal parts of:

  • 1 oz Vieroma Cacao Liqueur
  • 1 oz Frangelico
  • To serve cold

DISCOVER MORE VIEROMA RECIPES CRAFTED FOR YOU HERE.