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 | Cognac VSOP |
| 1⁄4 fl oz | Double/heavy cream |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
A great-looking, beautifully balanced after-dinner cocktail.
History:
Created in 2005 by Xavier Laigle at Bar le Forum, Paris, France.
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