Serve inCoupe glass
Dust with freshly grated nutmeg and garnish with a skewered Luxardo maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 fl oz||Rémy Martin 1738 Cognac|
|1 fl oz||Dark crème de cacao liqueur|
|1 fl oz||Single cream / half-and-half|
|1/6 fl oz||Kirschwasser (cherry) eau-de-vie|
The same recipe made using white crème de cacao makes a tasty cocktail, but not one that befits the name.
Adapted from a recipe in Ted Saucier's 1951 book, Bottoms Up!.
BrownieTed Saucier, 1951
1 oz. Coronet brandy
1 oz. crème de cacao
1 oz. heavy cream
1 dash kirschwaser
Shake well and strain into cocktail glass. Decorate with maraschino cherry.
- 1.3 standard drinks
- 18.46% alc./vol. (36.92° proof)
- 17.5 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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