Serve inFlute glass
Chocolate truffle on rim
How to make:
SHAKE first six ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass. TOP with champagne slowly poured into glass from a height to create thick foamy head.
|1 1⁄2 fl oz||Rutte Dry Gin|
|1 1⁄2 fl oz||Creme de cacao liqueur (white)|
|1⁄6 fl oz||Orange flower water|
|1⁄6 fl oz||Vanilla extract|
|1 fl oz||Pasteurised egg white|
|1 fl oz||Single cream / half-and-half|
|1 fl oz||Brut Champagne|
Creamy chocolate vanilla fudge with faint orange and a hint of gin.
Created 4th February 2014 by yours truly (Simon Difford) at the Cabinet Room, London.