PH factor: 9.0
Ingredients:
Cocktail
o 2 ounces Bombay Sapphire
gin
o 1 ounce Crème de Cacao
(dark)
o 2 ounces cream
Garnish
o grated nutmeg
Method:
1. Shake cocktail ingredients
over ice.
2. Serve up in a cocktail
glass.
3. Garnish with grated
nutmeg.
Comments:
When first written about in
1915 the recipe called for
equal parts of all the
cocktail ingredients. We like
a tad less Crème de Cacao.
. . .
Comments