Avalanche
Ingredients
- 2 oz Giffard Banane du Brésil liqueur
- 1 oz White crème de cacao liqueur
- 1⁄2 oz Disaronno amaretto
- 1 oz Whipping cream
- 1 oz Milk
- 1⁄2 fresh Banana
Method
Glassware:
Serve in a Collins glass
Method:
BLEND ingredients with 12oz scoop of crushed ice. Pour into glass and serve with straws.
Allergens:
Recipe contains the following allergens:
History:
Created in 1979 at Maudes Bar, New York City, USA.
Review:
Creamy, rich and smooth. Fluffy but lovely.
