Pink Cloud

Difford's Guide
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Serve in a

Martini glass

Garnish:

None

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 fl oz Disaronno amaretto
1 fl oz Giffard Grenadine syrup
1 fl oz Dutch Cacao white crème de cacao
3/4 fl oz Evaporated milk (sweetened)
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Review:

To make this sweet after dinner drink I've used amaretto and pomegranate syrup in place of créme de noyaux. This almond flavoured liqueur made from apricot and peach stones is not currently available in the UK. US readers should use 2 shots of créme de noyaux in place of the first two ingredients.

History:

Adapted from a recipe in the 1947-72 'Trader Vic's Bartender's Guide' by Victor Bergeron.

Nutrition:

There are approximately 232 calories in one serving of Pink Cloud.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
Easy Jigger
Easy Jigger
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