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Serve in a Martini glass...
1	fl oz	Disaronno Originale Amaretto liqueur
1	fl oz	Giffard Sirop Grenadine (Grenadine Syrup)
1	fl oz	Creme de cacao liqueur (white)
¾	fl oz	Evaporated milk (sweetened)

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How to make:

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

Garnish:

None

Comment:

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.

About:

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

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