G. M. Genovese
2nd May at 14:19
I've been out of white creme de cacao for awhile and have no urgent need to get more, so when testing drinks I've been using either of the two dark versions (Cartron, Tempus Fugit) in stock at my home bar. The Cartron was quite good in this and, for whatever reason, this drink seems to have finally revealed to me the subtle differences between the white and dark. They're not quite interchangeable... With the Cartron/dark, 8:3:2 was the best ratio I found.
13th November 2022 at 08:15
Surprisingly nice. Out of interest, how does garnishing with orange *juice* work?
14th November 2022 at 07:55
Ahh, that makes sense. (I thought it was some kind of orange juice float!)
13th November 2022 at 09:28
Moisten the outside of the rim with orange juice and then dip into chocolate powered. The orange juice is sticky.
22nd May 2021 at 01:21
Equal parts version also in Paul Martin’s 1997 book ‘World Encyclopaedia of Cocktails’. Both versions are tasty, the equal parts being richer in taste and mouthfeel with orange pushing through...a bit more 90’s!