Garnish:
Mint sprig
How to make:
STIR all ingredients with ice and strain into glass filled with crushed ice.
| 2 fl oz | Chocolate Spirit |
| 3/4 fl oz | Giffard Menthe Pastille white crème de menthe |
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Review:
Chocolate and mint served frappé.
History:
Adapted from a drink created in 2010 by Klaus St. Rainer at Schumann's Bar, Munich, Germany.
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