Chocolate Stinger
Ingredients
- 2 oz Chocolate Spirit
- 3⁄4 oz Giffard Menthe Pastille white crème de menthe
Method
Glassware:
Serve in an Old-fashioned glass
Method:
STIR all ingredients with ice and strain into glass filled with crushed ice.
History:
Adapted from a drink created in 2010 by Klaus St. Rainer at Schumann's Bar, Munich, Germany.
Review:
Chocolate and mint served frappé.
