Garnish:
Dust surface of drink with dark chocolate powder and place two segments of Toblerone chocolate on rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Bacardi Gold rum (infused with vanilla) |
| 1/2 fl oz | Disaronno amaretto |
| 3/4 fl oz | Dark crème de cacao liqueur |
| 1/3 fl oz | Honey syrup (3 honey to 1 water) |
| 1/2 fl oz | Single cream / half-and-half |
| 1/3 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Nibble at the garnish as you sip honeyed, chocolate and almond flavoured liquid candy. Yumm.
History:
Created in 2003 by yours truly and originally named the Triangular Martini after the triangular Toblerone chocolate bar, which incidentally was invented in 1908 by the Swiss chocolate maker Theodor Tobler. The chocolate bar's name is a blend of Tobler with Torrone, the Italian word for honey-almond nougat, one of its main ingredients.
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