Bluebird Eggnog
- Бокал
- Lowball
- Метод
- Шейк
- Украшение
- white chocolate eggshell (see Editor’s Note)
Ингредиенты
- Сливки1.5 oz
- Белый ром1 oz
- Сахарный сироп0.75 oz
- Кальвадос0.5 oz
- Яйцо1 whole
Приготовление
Add all ingredients to a shaker and dry-shake vigorously. Add ice, and quickly hard-shake. Double-strain into a rocks glass with light ice. To garnish, place a white chocolate eggshell on top of the cocktail. ## Editors note: ### White Chocolate Eggshell Temper high-quality white chocolate. While the chocolate is heating, blow up water balloons to roughly the size of an extra-large egg, and assemble a cold water bath. When the white chocolate is tempered, dip the balloon halfway and allow the chocolate to drip off, then place directly into the cold water to set. Once the chocolate has set, pop the balloon with a paring knife or scissors, and peel it away from the chocolate shell. Chocolate eggs may be stored in the freezer until ready to use.
