Garnish:
Garnish with a monkey nut floated on the surface.
How to make:
Mix all ingredients save bitters in a shaker. Shake with ice, strain and transfer to the shaker and dry shake without ice. Fine strain into a chilled glass. Drop the bitters on the surface of the foam.
| 45 ml | Monkey 47 gin |
| 15 ml | Kahlúa coffee liqueur |
| 15 ml | De Kuyper Brown Crème de Cacao |
| 15 ml | Pasteurised egg white |
| 1 drop | Angostura or other aromatic bitters |
| 10 ml | Honey syrup (3 honey to 1 water) |
Notes:
Chocolate, coffee and botanical notes bring this to a sweet, foamy conclusion.
Origin:
Created for the Monkey 47 Diffords competition May 2022. Inspired by the Capuchin monkey and a cappuccino coffee.
Nutrition:
One serving of Capuchin contains 222 calories.
