Pink Cloud
Ingredients
- 1 oz Disaronno amaretto
- 1 oz Monin Grenadine Syrup
- 1 oz White crème de cacao liqueur
- 3⁄4 oz Evaporated milk
Method
Glassware:
Serve in a Martini glass
Method:
- Select and pre-chill a MARTINI GLASS.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Nutrition:
One serving of Pink Cloud contains 323 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe in the 1947-72 'Trader Vic's Bartender's Guide' by Victor Bergeron.
Review:
To make this sweet after dinner drink I've used amaretto and pomegranate syrup in place of créme de noyaux. This almond flavoured liqueur made from apricot and peach stones is not currently available in the UK. US readers should use 2 shots of créme de noyaux in place of the first two ingredients.
