Orange Brulée

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: stir
• Glass: Coupe glass
• Ice: Ice
• Garnish: Dust with chocolate powder or better with freshly grated nutmeg
• ABV: 25%

Ingredients

• Disaronno amaretto — 1½ oz (45 ml)
• Grand Marnier or other cognac orange liqueur — 1½ oz (45 ml)
• Rémy Martin 1738 Cognac — ¾ oz (22.5 ml)
• Double cream / heavy cream — ¼ oz (7.5 ml)

How to make it

1. STIR first 3 ingredients with ice.
2. Fine strain into chilled glass.
3. FLOAT thin layer of cream evenly over drink.

A cocktail with a creamy texture and chocolate flavor.

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Holidays

• Three Kings' Day (Epiphany)
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