Serve inCoupe glass
Dust with chocolate powder or better with freshly grated nutmeg
How to make:
STIR first 3 ingredients with ice and fine strain into chilled glass. FLOAT thin layer of cream evenly over drink.
|1 1/2 fl oz||Disaronno amaretto|
|1 1/2 fl oz||Grand Marnier or other cognac orange liqueur|
|3/4 fl oz||Rémy Martin 1738 Cognac|
|1/4 fl oz||Double cream / heavy cream|
A great-looking creamy topped after-dinner cocktail.
Created in 2005 by Xavier Laigle at Bar le Forum in Paris, France.