After years of study and research, we can say that we have revolutionised the world of syrup with the arrival of our white chocolate thanks to a secret formula resulting from the good work that Luis Inchaurragaand the Sanz laboratory team carried out.

The revolution arrived when we managed to add the ingredients of a bar of white chocolate, cocoa butter and milk (among others), to obtain something that had not yet been achieved: making it work both when cold and hot.

The problem faced on the market until now was that:

1. Creams, despite having the ingredients of a bar of white chocolate, solidify when cool.
2. Syrups can be used to work with when cold but do not contain the ingredients of a bar of white chocolate.

We have achieved the aim of having a bar of white chocolate in the form of a syrup for cocktail making with all of its ingredients without it solidifying when cool.

To celebrate it, we are sharing 3 amazing signature cocktails with you for dessert, an after dinner drink or the evening:

A dessert cocktail that is also perfect for the start of the evening that mixes sweet, acidic and bitter flavours through a creamy texture that is very visually appealing.

The preparation difficulty is average, it isn´t complicated at all, and it also really worthwhile when you are ready to enjoy it.

Although our presentation is in this ceramic mug, you could perfectly present it in an Old Fashioned glass.

RASPBERRY CUPCAKE

• 1 1/2 oz Barceló Imperial
• 1 oz lime
• 1 oz Sanz white chocolate
• 1 oz natural raspberry purée
• 2 dashes of Angostura bitters
• 2 dashes of cherry bitters
• Garnish: white chocolate and raspberry crust. Hibiscus flower powder.
• Method: Shake and double strain.

Let´s move onto another dessert, digestif or evening cocktail. If you like a touch of sweetness within the creaminess that a cocktail of these characteristics offers, then this is the choice for you. It is easy to make with an aroma of nutmeg. The glass you see is called Gobblet, perfect for its presentation.

WHITE CHOCOLATE MILK

• 1 1/2 oz Arrack
• 4 oz milk
• 1/2 oz Sanz white chocolate syrup
• 1/4 oz Nordpol hazelnut liqueur
• Garnish: Nutmeg
• Method: Shake and strain.

Lastly, this is a perfect digestif cocktail for after dinner. You will find its flavour to be somewhere between bitter and herbal. For coffee drinkers, it offers an original and different way to have your coffee. Another cocktail that is easy to make.

MIDNIGHT ESPRESSO

• 3/4 oz 6 years Rabastas Armagnac
• 1 Espresso
• 3/4 oz oloroso sherry
• 1/2 oz Sanz white chocolate syrup
• 1/2 Izarra herbal liqueur
• Garnish: 3 coffee beans
• Method: Shake and strain.

*Cocktails by @luisinchaurraga