Jean Gabin

Serve in a Toddy glass...
1½	fl oz	Goslings Black Seal Rum
¾	fl oz	Berneroy Fine Calvados
5	fl oz	Milk (steamed foaming)
1	spoon	Maple syrup

Display recipe in:

How to make:

POUR first three ingredients into glass. Add maple syrup and STIR until maple syrup dissolves.

Garnish:

Dust with grated nutmeg

Comment:

Beats hot chocolate as a nightcap.

About:

Created in 1986 by Charles Schumann, Munich, Germany.

Nutrition:

There are approximately 809 calories in one serving of Jean Gabin.

Buy ingredients

Buy direct from The Whisky Exchange

£24.45

Makes this drink 15.56 times

£29.75

Makes this drink 31.11 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail

Iced Tea
SHAKE first six ingredients with ice and strain into glass filled with crushed ice. TOP with cola.

Next Cocktail

Jungle Bird
SHAKE all ingredients with ice and strain into glass filled with crushed ice.

Stirrers & How to stir a cocktail

Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...

Libbey's Flashback Challenge

Libbey, the glassware folk, challenged bartenders to “go back in time and recreate one of your first ever created cocktails by using one of Libbey's

Bloody Mary Recipes by Ketel One Vodka

Every bartender, worth their celery salt, has a signature Bloody Mary recipe they’re proud of. Realising this, Ketel One collected recipes from 30 leading

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

01:22

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com