Ingredients
30 ml Williamine sur Fruit
30 ml white chocolate liqueur
30 ml single cream
Chocolate pear
Ice cubes
Utensils
Shaker
Coupe glass
Preparation
Steps
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1. Fill the shaker with ice cubes
2. Add the Williamine sur Fruit, white chocolate liqueur and single cream
3. Put the top on the shaker and shake until your hands are cold
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4. Strain the cocktail into a coupe glass without the ice cubes
5. Decorate with a chocolate pear
Bertrand Tessier
Lausanne Cocktail Club
