How to Make the Coco with Bardinet Brandy

How to Make the Coco with Bardinet Brandy
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This cocktail is sponsored by:

The Coco - Bardinet
Yield: 1

The Coco

Ingredients

  • 50ml Bardinet
  • 25 ml Brown Creme de Cacao
  • 25 ml Cold espresso coffee
  • One fresh range, organic egg or use two tablespoons of aquafaba
  • Optional: 12.5 ml demerara sugar syrup (1:1)
  • Garnish: Cocoa powder

Instructions

  1. Add ice to the coupe glass to chill and set aside.
  2. Add all the ingredients to a shaker - Make sure the espresso is cold or it will cook the egg!
  3. Without adding ice, shake vigorously for thirty seconds
  4. Add two cubes of ice, then shake as hard as you can
  5. Double strain the cocktail into a coupe or martini glass
  6. Garnish with a dusting of cocoa powder on top

Notes

I prefer my cocktails less sweet, so it’s up to you if you wish to add sugar. Demerara sugar syrup adds a bit of depth, but if you just have white sugar, then use it.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 188Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 80mgCarbohydrates: 20gFiber: 1gSugar: 16gProtein: 8g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Made this cocktail?

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