Decoração:
Chocolate powder rim
Como fazer:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Hayman's London Dry Gin |
| 1 fl oz | Dutch Cacao white crème de cacao |
| 1 fl oz | Leite integral (gordura 3-4%) |
Comentários:
White chocolate come coconut ice-cream, only vaguely rescued from fluffiness by gin spirit.
História:
Created by Constantino (Constante) Ribalaigua Vert at the Floridita bar in Havana, Cuba. This recipe is adapted from a 1937 Bar Florida (later renamed Floridita) menu. The name refers to Pepin Rivero, who took over the Cuban El Diario de la Marina newspaper upon the death of his father Don Nicolas Rivero in 1944.
Nutrition:
203 calorias
Alcohol content:
- 1.5 standard drinks
- 19.77% alc./vol. (39.54° proof)
- 20.8 grams of pure alcohol
Difford's Guide tem conteúdo gratuito graças a apoio das marcas em verde. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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