Crème Brûlée Cocktail
Ingredients
- 1 1⁄3 oz Vanilla flavoured vodka
- 1⁄3 oz Giffard Caramel Toffee liqueur
- 1⁄2 oz Licor 43 Original liqueur
- 2⁄3 oz Whipping cream
- 1⁄2 fresh Egg yolk
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare cinnamon powder for garnish.
Method:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Garnish:
- Dust with cinnamon powder.
Allergens:
Recipe contains the following allergens:
History:
Adapted from a drink created in 2002 by Yannick Miseriaux at the Fifth Floor Bar, London, England.
Review:
OK, so there's no crust, but this does contain egg yolk, caramel, vanilla, sugar and cream. Due to the cinnamon, it even has a brown top.
