Garnish:
None
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 fl oz | Disaronno amaretto |
1 fl oz | Grenadine/pomegranate syrup (2:1) |
1 fl oz | Dutch Cacao white crème de cacao |
3/4 fl oz | Evaporated milk (sweetened) |
Review:
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.
History:
Adapted from a recipe in the 1947-72 'Trader Vic's Bartender's Guide' by Victor Bergeron.
Nutrition:
323 calories
Alcohol content:
- 0.9 standard drinks
- 11.18% alc./vol. (22.36° proof)
- 12.6 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.
Join the Discussion
... comment(s) for Pink Cloud
You must log in to your account to make a comment.