Name: Pink Cloud
Total time: 2 min
Cuisine: Cocktail
Ingredients: 30 ml Amaretto liqueur; 30 ml Grenadine syrup; 30 ml White crème de cacao; 22.5 ml Evaporated milk

Pink Cloud
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Serve in a Martini glass

Ingredients:
1 oz	Disaronno amaretto
1 oz	Monin Grenadine Syrup
1 oz	Dutch Cacao white crème de cacao
³⁄₄ oz	Evaporated milk (sweetened)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Martini glass.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Evaporated milk (sweetened) - Dairy

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.

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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 323 calories

Alcohol content:

0.8 standard drinks
10.2% alc./vol. (10.2° proof)
11.5 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.

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