Garnish:
Garnish with a monkey nut floated on the surface.
How to make:
Mix all ingredients save bitters in a shaker. Shake with ice, strain and transfer to the shaker and dry shake without ice. Fine strain into a chilled glass. Drop the bitters on the surface of the foam.
| 1 1/2 fl oz | Monkey 47 gin |
| 1/2 fl oz | Kahlúa coffee liqueur |
| 1/2 fl oz | De Kuyper Brown Crème de Cacao |
| 1/2 fl oz | Egg white (pasteurised) |
| 1 drop | Angostura or other aromatic bitters |
| 1/3 fl oz | Honey syrup (3 parts honey to 1 water by weight) |
Notes:
Chocolate, coffee and botanical notes bring this to a sweet, foamy conclusion.
Origin:
Created for the Monkey 47 Diffords competition May 2022. Inspired by the Capuchin monkey and a cappuccino coffee.
Nutrition:
222 calories
