Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Rutte Dry Gin |
| 1⁄2 fl oz | Triple sec liqueur (40%) |
| 1⁄4 fl oz | Dutch White Crème de Cacao |
| 1⁄2 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Surprisingly dry orange and chocolate laced with gin.
History:
Adapted from a drink discovered in 2005 at Bar Opiume, Singapore.
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