Garnish:
Dust with cinnamon powder
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
1 1/3 fl oz | Vanilla flavoured vodka |
1/3 fl oz | Giffard Caramel Toffee liqueur |
1/2 fl oz | Licor 43 Original liqueur |
2/3 fl oz | Single cream/half-and-half |
1⁄2 fresh | Egg yolk |
Read about cocktail measures and measuring.
Review:
OK, so there's no crust, but this does contain egg yolk, caramel, vanilla, sugar and cream. Due to the cinnamon, it even has a brown top.
History:
Adapted from a drink created in 2002 by Yannick Miseriaux at the Fifth Floor Bar, London, England.
Alcohol content:
- 1.2 standard drinks
- 19.42% alc./vol. (38.84° proof)
- 16.5 grams of pure alcohol
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