| 1 fl oz | Light gold rum (1-3 year old molasses column) |
| 1 fl oz | Giffard White Crème de Cacao Liqueur |
| 6 barspoon | Yoghurt (natural) |
| 2 twist | Orange (fresh) |
| 1⁄4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
Serve in an Old-fashioned glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Smooth as you like. The orange is surprisingly evident.
Makes a minimum of 25 cocktails.
Shipping and applicable tax calculated at checkout.
Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.
* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Cocktails to replace or accompany dessert at the end of a meal.
View more
Comments & Discussion
3,5% fat yoghurt gives a rather lighter and fresher feel than a cream-based cocktail while still providing a definite body.
Very nice chocolate plus orange; smooth mouthfeel (rather than creamy). I'd definitely make again, but how do I incorporate '2 twists orange'? Am I throwing 2 strips of zest in? expressing zest from two strips? or something else?
[Chocolate Puff]
I remade this with a pasteurised fromage blanc (=quarg?) (cf live fromage frais).
/ A Chocolate Puff made with fromage blanc is suggestive of a good cheesecake, and showcases the light gold rum very well. Crumbled flaky chocolate would have been perfect, but I leant into the cheesecake and subbed 6 discrete drops of marasca syrup onto the surface to give a slight but welcome variation to the different sips. A fine dessert cocktail.
[Chocolate Puff]
Agree with the point about the orange hit. Very good!
View 3 comments and discussion