Garnish:
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 |
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Review:
Chocolate cocktail with extra interest thanks to vanilla and cardamom.
History:
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.
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