To make the ganache, use a 2:1 ratio of cream to chocolate. Measure 200g of double cream into a pan with vanilla essence and heat until nearly boiling. Pour over broken up chocolate and stir until melted and smooth, leave to cool. To make the cocktail, add all ingredients into a shaker with cubed ice….
Put all ingredients in a cocktail shaker with cubed ice and ‘roll’ until sufficiently mixed. Strain into a collins glass over cubed ice and we recommend garnishing with a sprig of rosemary and an olive.