| 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.
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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!
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