Garnish:
Dust with chocolate powder &/or crumbled Cadbury's Flake bar, & 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.
| 3 whole | Green cardamom pods |
| 1 2/3 fl oz | Vanilla flavoured vodka |
| 1 fl oz | Dutch Cacao white crème de cacao |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/2 fl oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Egg white (pasteurised) – Eggs
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.
Alcohol content:
- 1.4 standard drinks
- 20% alc./vol. (40° proof)
- 20 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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