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Bluebird’s Egg Chocolate Cocktail
Jon Hatchman
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Course
Cocktails
Cuisine
Global
Ingredients
40
ml
Tanqueray gin
20
ml
peach liqueur
20
ml
lemon juice
10
ml
caramel syrup
20
ml
chocolate sauce
20
ml
pasteurised egg white
3
ml
cherry bitters
To Garnish
Fresh raspberry
Instructions
Add all ingredients to a cocktail shaker.
Shake and serve with one fresh raspberry for garnish.