Bluebird’s Egg Chocolate Cocktail
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.