You will need
Cointreau 25ml
Creme de cacao 25ml
Baileys Irish Cream 25ml
Milk 50ml
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.
Jo Rees loosens her corset and revels in drama and dinner at one of the South West’s most historic country house hotels
Michael Caines’ country house hotel has been wowing reviewers and diners since its launch. Jo Rees visited to ‘experience the exceptional’.
The thought of splashing £200 plus on dinner for two might make you wince, but every penny is well accounted for in the uber luxe Lucknam Park experience.
We’ve been sunning ourselves at the Sea Side this month, checking out St Moritz Hotel’s revamped easy-going eatery
Trencherman's is supported by
24 Castle Street, Barnstaple EX31 1DR
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