Garnish:
Dust with chocolate powder
How to make:
SHAKE first three ingredients with ice and fine strain into chilled glass. Separately SHAKE cream and crème de menthe and carefully strain over drink to layer.
| 2 fl oz | Jack Daniel's Tennessee whiskey |
| 1/2 fl oz | Coffee liqueur |
| 1/2 fl oz | Dark crème de cacao liqueur |
| 1/2 fl oz | Giffard Peppermint Pastille crème de menthe |
| 1/2 fl oz | Single cream / half-and-half |
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Review:
A great looking tasty dessert cocktail. Whiskey, coffee and chocolate sipped through a layer of minty cream.
History:
Created in 2006 by Leon Edwards at Restaurant Bar & Grill, Manchester, England.
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