Serve in a
Coupe glassGarnish:
Dust with cinnamon powder
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Absolut Vanilia |
| 1⁄2 unit | Caramel liqueur |
| 3⁄4 fl oz | Licor 43 Original |
| 1 fl oz | Single cream / half-and-half |
| 1⁄2 fresh | Egg yolk |
Comment:
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.
About:
Adapted from a drink created in 2002 by Yannick Miseriaux at the Fifth Floor Bar, London, England.
