Quick answer
Serve Edinburgh Gin Raspberry Liqueur chilled in a small glass alongside a few pieces of raspberry-flavoured white chocolate, or stretch it into a Raspberry Spritz with sparkling wine and soda. Keep the chocolate portion small so the liqueur’s bold berry finish stays in balance.
Why the chocolate match works—and where it can go wrong
The liqueur is intensely fruity with a rich, syrupy berry flavour, so it needs a chocolate that can stand up without turning the pairing into pure sugar. A raspberry-infused white chocolate, like Cocoa Loco Pink Chocolate Pigs, echoes the berry note and adds a creamy texture. Dark chocolate can work too, but its bitterness may mask the raspberry if you serve too much at once.
Temperature matters more than most people expect. Serve the liqueur well chilled—about 10–12°C—so the sweetness feels fresher. Let the chocolate come to room temperature for a few minutes before eating; cold chocolate dulls the raspberry aroma.
When a spritz is the better choice
If you are serving a crowd or want a longer drink, mix the liqueur with sparkling wine and soda rather than pouring it neat. The bubbles cut through the syrup and make the raspberry flavour more refreshing. This is also the safer option if your chocolate is very sweet, because the fizz balances the sugar.
For a gift, pair the liqueur with a small bag of chocolate pigs and include a simple serving card. The recipient can choose between a neat pour and a spritz without needing extra ingredients beyond sparkling wine and soda.
Step-by-step serving method
- Chill the liqueur: Store the bottle in the fridge for at least 2 hours before serving. Pour 25–50ml into a small tumbler or copita glass. Checkpoint: the glass should feel cold to the touch; if it doesn’t, chill both bottle and glass a little longer.
- Prepare the chocolate: Take 2–3 Pink Chocolate Pigs out of the fridge 10 minutes before serving so they soften slightly. Break each pig in half if you want smaller bites. Common mistake: serving chocolate straight from the fridge—it mutes the raspberry flavour.
- Taste and adjust: Sip the liqueur first, then take a small bite of chocolate. If the pairing feels too sweet, add a squeeze of lime or a splash of soda to the liqueur. Checkpoint: aim for equal parts berry and creaminess; if the chocolate dominates, use less chocolate per sip.
- Build a Raspberry Spritz (optional): Fill a wine glass with ice, add 50ml liqueur, top with 75ml sparkling wine and 25ml soda. Stir gently and garnish with a raspberry if you have one. Common mistake: overfilling with sparkling wine—keep the liqueur as the main flavour.
- Set out for guests or gifting: For a party, set the chilled bottle, glasses, and a small bowl of chocolate pigs on a tray. For a gift, place the liqueur and a bag of chocolate pigs in a box with a handwritten serving card. Checkpoint: if gifting, keep the chocolate in its original packaging to preserve freshness and allergen information.
Product facts to guide your serve
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Edinburgh Gin Raspberry Liqueur 50cl: Crafted with Edinburgh Gin Classic and Perthshire raspberries, this liqueur has a rich, syrupy berry flavour and a bold finish. Its intensity means a little goes a long way—serve 25–50ml neat rather than filling a large glass.
Edinburgh Gin Raspberry Liqueur 50cl
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Cocoa Loco Pink Chocolate Pigs, 100g: Cocoa Loco Pink Chocolate Pigs are made from Fairtrade white chocolate infused with raspberry. The raspberry note in the chocolate mirrors the liqueur, making it an easy, low-effort pairing for a dessert board.
Cocoa Loco Pink Chocolate Pigs, 100g
