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||Hayman's London Dry Gin|
|1 1/2 fl oz||Dutch Cacao white crème de cacao|
|1/6 fl oz||Orange blossom water / Orange flower water|
|1/6 fl oz||Vanilla extract|
|1 fl oz||Pasteurised egg white (or aquafaba)|
|1 fl oz||Single cream / half-and-half|
|1 fl oz||Brut champagne or sparkling wine|
Creamy chocolate vanilla fudge with faint orange and a hint of gin.
Created 4th February 2014 by yours truly at the Cabinet Room in London, England.