How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
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Use a great quality white crème de cacao alongside Aqua Bianca and you'll have a surprisingly well-balanced complex and delicately chocolaty freshening after-dinner cocktail.
Created in 2020 by Salvatore "The Maestro" Calabrese at the Donovan Bar, London, England.