Cocktail of the week: Sabine’s Sabine-tini 

A creamy, chocolatey, rum and raspberry treat for Easter

A sweet long sipper with a silky texture and a hint of chocolate – Easter in a glass.

Sabine-tini

35ml Dead Man’s Fingers Raspberry Rum Cream Liqueur (widely available at supermarkets)
20ml dark rum – we use Discarded’s banana peel rum, to add an extratropical note
35ml apple juice
20ml fresh lime juice
10ml standard gomme sugar syrup
3 drops chocolate bitters – we use Bob’s
1 toasted marshmallow, to garnish

Put all the liquids in a shaker with a handful of ice, shake hard, then double strain into a goblet, pop the toasted marshmallow on a cocktail stick, garnish and serve.

• Davide Valvano, Sabine, London EC4

• Source: The Guardian