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 | Hayman's London Dry Gin |
2/3 fl oz | Triple sec liqueur (40% alc./vol.) |
2/3 fl oz | Dutch Cacao white crème de cacao |
1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.

Review:
Surprisingly dry, chocolate and orange laced with gin.
History:
Originally a 3-equal parts cocktail, we discovered in 2005 at Bar Opiume, Singapore.
Alcohol content:
- 1.8 standard drinks
- 26.6% alc./vol. (53.2° proof)
- 25.3 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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