Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
This is a community recipe contributed by Quynh Truong Nguyen Bao.
Community recipes are not tested or verified by Difford’s Guide.
Published on 15th of May 2024
Serve in an Absinthe glass or old-fashioned glass
| 15 ml | Bols Apricot Brandy |
| 60 ml | Milkwash Say Cheese homemade |
| 15 ml | Bols Crème de Cacao White |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Chocolate & crème de cacao liqueurs
Chocolate, in all its forms, from an intense dark block to sweet melted fondue, has had a spell over our taste buds since the Olmec people in Mesoamerica...
Apricot (brandy) liqueurs
Apricot brandy is a common term for the most popular style of apricot liqueurs, although most of these liqueurs are actually made by macerating apricots...
Liqueurs & cordials
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings and colourings. Within the EEC a...
Genever (jenever) & korenwijn
Genever, also known as jenever, jeneva, geneva and hollands, is a juniper-flavoured spirit from Holland and Belgium. Like gin, juniper is an obligatory...
Brandy
Brandy is distilled from fermented fruit (not grain). The name brandy comes from northern Europe, where 'brand' means to burn, and is a reference to the...