Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
This is a community recipe contributed by Shane Lavery.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 22.5 ml | Dark crème de cacao liqueur |
| 10 ml | Honey syrup (3 parts honey to 1 water by weight) |
| 15 ml | Single cream/half-and-half |
| 10 ml | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba (chickpea water) or Egg white replacement (vegan) |
| 30 ml | Frangelico hazelnut liqueur |
| 15 ml | Baileys Original Irish Cream Liqueur |
| 15 ml | Kahlúa Coffee Liqueur (16% alc./vol.) |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Honey syrup
Mixing honey with water to make honey syrup (AKA honey water) makes it easy to pour, measure and integrate with other cocktail ingredients. This shouldn't...
Egg dos and don'ts & using eggs in cocktails
Eggs are essentially reproductive cells from everything from chickens to ducks and quails but here I'm specifically looking at chicken eggs, their characteristics...
Irish cream liqueur
Irish Cream Liqueurs are liqueurs based on Irish whiskey, dairy cream and other flavourings and are typically 15 to 20% alcohol by volume. Due to their...
20 best Cachaça cocktails
A compilation of the 20 best cachaça cocktails would not be complete without a Caipirinha, not only the classic, but one or two more fruity options. However...
Caipirinhas – styles, flavours & how to make
Pronounced 'Kai-Pur-Een-Ya', this traditional Brazilian cocktail is made by muddling limes with sugar and then adding cachaça and ice. It's a simple rustic...