|Rutte Dry Gin|
|Creme de cacao liqueur (white)|
|Single cream / half-and-half|
Slightly sweet, very creamy - drink after dinner.
Created in London during 1922 by Scottish bartender Harry MacElhone to celebrate H.R.H. Princess Mary's marriage to Lord Lascelles. The original recipe featured equal parts of all three ingredients: 1/3 gin, 1/3 white crème de cacao and 1/3 fresh cream. The year after, Harry MacElhone purchased his eponymously named bar in Paris.