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my cherry amour
Taken inspiration from a favourite signature from my bar, and given it a delicate yet delicious touch
peter wickham
15th February at 17:50
Made this as recommended, but it was way, way, way, way, way, WAY too sweet. I sort of knew it would be, but I love the individual components, so went for it anyway. As a last-minute remedy, added about 15ml of lemon juice and used a LOT of ice for a long shake, and it turned out fine. Cocoa bitters shine through, and it really is lovely, but I strongly advise you to temper the sweetness, unless you have the sweetist tooth in the world.