Polar Express
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Martini glass
- Ice: Ice
- Garnish: Grated meringue & pinch edible charcoal powder
- ABV: 28%
Ingredients
- Rémy Martin 1738 Cognac — 2 oz (60 ml)
- White chocolate grappa liqueur — ¾ oz (25 ml)
- Giffard Menthe Pastille white crème de menthe — ¼ oz (5 ml)
- Sugar syrup — ¼ oz (5 ml)
- Vanilla ice-cream — 1 scoop
How to make it
- SHAKE first 4 ingredients with ice.
- Strain into ice over a scoop of fior di latte ice-cream.
- Add a scoop of Fiore di Latte ice cream.
A cocktail with cognac and white chocolate, served with ice cream.
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