Chocolate Drop

What is the most popular cocktail in the world?

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According to a survey conducted by the International Bartenders Association the most popular cocktail in the world is the Margarita. The Margarita is a refreshing and easy-to-make cocktail that consists of tequila lime juice and triple sec. It can be served on the rocks or frozen and is garnished with a lime wedge.

Chocolate Drop1for Drinking Age Adultsauthentic Chocolate Drop cocktail recipePT5M

Chocolate Drop

Very Strong ABV ( above 30% ), Potent and intense.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.


  • Vodka 1.5 cl
  • Creme De Cacao 1.5 cl


Any Glass of your Choice


Chocolate Drop
chocolate drop is a popular Vodka cocktail containing a combinations of Vodka,Creme De Cacao .Served using Any Glass of your Choice


Chocolate Drop Ingredients


Vodka,Creme De Cacao,


Chocolate Drop Recipe


Shake over Ice.

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  • Vodka

    Vodka is an European clear distilled alcoholic drink that has been one of the most popular drinks across the world .

    You'll find it to be the most popular spirit in drink making because of it's neutral taste and absence of flavour and colour.

    Vodka often replaces Gin in many traditional cocktails

    Vodka is known to be good for the heart, and if consumed in moderation, can prove to be good for cardiovascular health

    Note that these days there are flavoured Vodka available in the market too, and some cocktails do make use of them.

  • Creme De Cacao

    Creme de Cacao is a chocolate liqueur that has probably been produced and sold in France since as early as 1666. In America a Chocolate wine was popular in the 18th Century, it's ingredients included sherry, port, chocolate and sugar.

    A modern recipe for chocolate liqueur at home lists the ingredients as chocolate extract, vanilla extract and simple syrup and in purest form, chocolate liqueur is clear and colours may be added.

    Creme de Cacao can be consumed straight and as an apertif, in cocktails and in desserts, in dessert sauces, cakes and truffles.

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