Garnish:
Dust with chocolate powder
How to make:
SHAKE first three ingredients with ice and fine strain into chilled glass. FLOAT thin layer of cream over drink and turn glass to spread evenly.
| 1 1⁄2 fl oz | Disaronno Originale amaretto |
| 1 1⁄2 fl oz | Grand Marnier liqueur |
| 3⁄4 fl oz | Camus VSOP Cognac |
| 1⁄4 fl oz | Single cream / half-and-half |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
A great looking, beautifully balanced after-dinner drink.
About:
Created in 2005 by Xavier Laigle at Bar le Forum, Paris, France.
