Garnish:
Dust with chocolate powder
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Rutte Dry Gin |
| 1 fl oz | Dutch White Crème de Cacao |
| 1 fl oz | Single cream / half-and-half |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Slightly sweet, very creamy - drink after dinner.
History:
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.
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