Name: Pink Cloud
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Amaretto liqueur; 30 ml Grenadine/pomegranate syrup; 30 ml Crème de cacao liqueur (white); 22.5 ml Evaporated milk (sweetened)

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	Grenadine/pomegranate syrup (2:1)
1 fl oz	Dutch Cacao white crème de cacao
3/4 fl oz	Evaporated milk (sweetened)
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Disaronno amaretto, 70cl

£ 20.95 £ 0.91 per cocktail, makes 23 Giffard Grenadine syrup, 70cl

£ 6.25 £ 0.27 per cocktail, makes 23

£ -.--

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.

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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:

One serving of Pink Cloud contains 232 calories.

Alcohol content:

0.9 standard drinks
11.18% alc./vol. (22.36° proof)
12.6 grams of pure alcohol

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.