Garnish:
Dust with cinnamon powder
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Patrón Reposado tequila |
| 1/2 fl oz | Dutch White Crème de Cacao |
| 1/4 fl oz | Giffard Grenadine syrup |
| 1/2 fl oz | Single cream / half-and-half |
| 1/2 fl oz | Milk (semi-skimmed/2% fat) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Creamy, sweetened tequila with hints of chocolate.
History:
Discovered in 2005 at Velvet Margarita Cantina, Los Angeles, USA.
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