|Disaronno Originale amaretto|
|Giffard Grenadine Syrup|
|Creme de cacao liqueur (white)|
|Evaporated milk (sweetened)|
To make this sweet after dinner drink I've used amaretto and pomegranate syrup in place of créme de noyaux. This almond flavoured liqueur made from apricot and peach stones is not currently available in the UK. US readers should use 2 shots of créme de noyaux in place of the first two ingredients.
Adapted from a recipe in the 1947-72 'Trader Vic's Bartender's Guide' by Victor Bergeron.