Garnish:
Dust with cinnamon powder
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
1 1/3 fl oz | Vanilla flavoured vodka |
1/3 fl oz | Giffard Caramel Toffee liqueur |
1/2 fl oz | Licor 43 Original liqueur |
2/3 fl oz | Single cream / half-and-half |
1⁄2 fresh | Egg yolk |
Hazardous ingredients
Egg yolk is potentially hazardous to those with allergy or intolerance.
Review:
OK, so there's no crust, but this does contain egg yolk, caramel, vanilla, sugar and cream. Due to the cinnamon, it even has a brown top.
History:
Adapted from a drink created in 2002 by Yannick Miseriaux at the Fifth Floor Bar, London, England.
Alcohol content:
- 1.3 standard drinks
- 21.3% alc./vol. (42.6° proof)
- 18.1 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 Crème Brûlée Cocktail
You must log in to your account to make a comment.