Serve in aMartini glass
Dust surface of drink with dark chocolate powder and place two segments of Toblerone chocolate on rim
How to make:
STIR honey with vodka in base of shaker until honey dissolves. Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and strain into chilled glass.
|2 spoon||Raw runny honey (preferably orange blossom)|
|1 1⁄2 fl oz||Bacardi Carta Blanca light rum (infused with vanilla)|
|1⁄2 fl oz||Disaronno Originale amaretto|
|3⁄4 fl oz||Dark crème de cacao liqueur|
|1⁄2 fl oz||Single cream / half-and-half|
|1⁄2 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Nibble at the garnish as you sip honeyed, chocolate and almond flavoured liquid candy. Yumm.
Created in 2003 by yours truly (Simon Difford) 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.