Garnish:
Dust with cinnamon powder
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Patrón Silver blanco tequila |
| 3/4 fl oz | Dutch White Crème de Cacao |
| 1/4 fl oz | Giffard Grenadine Syrup |
| 3/4 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:
So smooooooth but still retains a tequila bite and a hint of chocolate and fruit.
History:
A vintage classic. This recipe is from Ryan Chetiyawardana in 2009, who shared his recipe at The Cabinet Room, London during the UK finals of that year's World Class bartending competition.
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