Easter Cocktail

Difford's Guide
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Servir em

Taça Coupe

Decoração:

Pitada de chocolate em pó ou mini ovos de chocolate em um ninho de casca de laranja preso à borda.

Como fazer:

MACERAR cardamomo na coqueteleira e adicionar os outros ingredientes. BATER com gelo e coar de volta para um dos copos da coqueteleira de duas peças. Bater sem gelo ( DRY SHAKE) e coar duplamente para um copo gelado.

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Também conhecido como:

Coquetel de Páscoa

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Comentários:

Coquetel de chocolate com sabor extra de baunilha e cardamomo.

História:

Criado em 2003 por Simon King no MJU Bar, Millennium Hotel, Londres. Adicionamos clara de ovo à receita original, pois parece apropriado por ser um coquetel de Páscoa. Adicionamos também os ovos de chocolate como decoração.

Nutrition:

220 calorias

Alcohol content:

  • 1.6 standard drinks
  • 21.94% alc./vol. (43.88° proof)
  • 21.9 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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Easy Jigger
Easy Jigger
£9.90 £9.90 exc VAT

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