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Cherries & Chocolate
Serve in a
Coupe glassGarnish:
Grated dark chocolate on top with atomised cherry bitters and grenadine spritz
How to make:
Combine all ingredients listed into the shaker tin, seal and give a hard dry shake. Open the tins add ice and then give it a hard wet shake.
Double strain into an ideally chilled coupe glass and garnish.
| 3/4 fl oz | Heering Cherry Liqueur |
| 3/4 fl oz | Appleton Estate 12 Year Old Rum |
| 5/12 fl oz | Bols Crème de Cacao White |
| 5/12 fl oz | Bols Crème de Cacao Brown |
| 1 1/4 fl oz | Egg white (pasteurised) |
| 3 dash | Cherry bitters |
| 2 dash | Chocolate bitters |
| 1/3 fl oz | Vanilla sugar syrup |
| 1 barspoon | Monin Grenadine syrup |
