Garnish:
Dust with chocolate powder
How to make:
SHAKE first three ingredients with ice and fine strain into chilled glass. Separately SHAKE cream and crème de menthe and carefully strain over drink to layer.
2 fl oz | Tennessee whiskey |
1/2 fl oz | Galliano Espresso Coffee liqueur |
1/2 fl oz | Dark crème de cacao liqueur |
1/2 fl oz | Giffard Peppermint Pastille crème de menthe |
1/2 fl oz | Single cream / half-and-half |
Review:
A great looking tasty dessert cocktail. Whiskey, coffee and chocolate sipped through a layer of minty cream.
History:
Created in 2006 by Leon Edwards at Restaurant Bar & Grill, Manchester, England.
Nutrition:
291 calories
Alcohol content:
- 2 standard drinks
- 23.79% alc./vol. (47.58° proof)
- 28.5 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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