The master mixologists at Trencherman’s restaurant The Club House share their recipe for the wickedly indulgent Chocolate Ember cocktail
You will need
Creme de cacao 25ml
Baileys Irish Cream 25ml
Cocoa powder or grated chocolate to garnish
1. Fill a boston shaker with ice and pour in the Cointreau, creme de cacao, Baileys and milk.
2. Shake vigorously for a couple of minutes.
3. Strain the mixture into a champagne coupe – the cocktail should have a velvety foam on top.
4. Sprinkle with the cocoa powder or grated chocolate and serve.