Chocolate Punch from 1888
Ingredients
- 1 oz Bulleit Bourbon
- 1 oz Giffard Crème de Mûre liqueur
- 1 1⁄2 barspoon Superfine/Caster/Baker's special sugar
- 3⁄8 oz Egg yolk
- 4 oz Milk
Method
Glassware:
Serve in a Double old-fashioned
Serve in a Double old-fashioned
