Serve in aCoupe glass
Dust with chocolate powder or crumbled Cadbury's Flake bar with mini chocolate eggs in orange zest nest on rim.
How to make:
MUDDLE cardamom pods in base of shaker. Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
|4 whole||Green cardamom pods|
|2 fl oz||Ketel One Vodka|
|1 fl oz||Dutch White Crème de Cacao|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|1⁄2 fl oz||Chilled water|
|1⁄2 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Chocolate cocktail with extra interest thanks to vanilla and cardamom.
Created in 2003 by Simon King at MJU Bar, Millennium Hotel, London, England. The egg white was our addition to Simon's recipe - it seemed appropriate to add egg given this is an Easter Cocktail. We also added the orange zest nest of chocolate eggs.