Serve in a
Flute glassGarnish:
Chocolate truffle on rim
How to make:
SHAKE first six ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass. TOP with champagne slowly poured into glass from a height to create thick foamy head.
| 1 1⁄2 fl oz | Rutte Dry Gin |
| 1 1⁄2 fl oz | Dutch White Crème de Cacao |
| 1⁄6 fl oz | Orange flower water |
| 1⁄6 fl oz | Vanilla extract |
| 1 fl oz | Pasteurised egg white |
| 1 fl oz | Single cream / half-and-half |
| 1 fl oz | Brut Champagne |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Creamy chocolate vanilla fudge with faint orange and a hint of gin.
About:
Created 4th February 2014 by yours truly (Simon Difford) at the Cabinet Room, London.
