Garnish:
Orange juice and chocolate powder rim &/or orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 2/3 fl oz | Triple sec liqueur (40%) |
| 2/3 fl oz | Dutch White Crème de Cacao |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
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Review:
Surprisingly dry, chocolate and orange laced with gin.
History:
Originally a 3-equal parts cocktail, we discovered in 2005 at Bar Opiume, Singapore.
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