The Seven C's

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

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• Method: shake
• Glass: Double old-fashioned
• Ice: Crushed ice
• Garnish: Dust with freshly grated cinnamon.
• ABV: 18%

Ingredients

• Cognac — ¾ oz (25 ml)
• Giffard Cherry Brandy Liqueur — ¾ oz (25 ml)
• Kahlúa coffee liqueur — ⅓ oz (10 ml)
• Dutch Cacao white crème de cacao — ¼ oz (7.5 ml)
• De Kuyper Brown Crème de Cacao — ¼ oz (7.5 ml)
• Single cream / half-and-half — ⅔ oz (20 ml)
• Milk (semi-skimmed/2% fat) — ½ oz (15 ml)

How to make it

1. SHAKE all the ingredients with ice and strain back into shaker.
2. DRY SHAKE (without ice) and fine strain into glass full of crushed ice.

A cocktail with cognac and cherry liqueur.

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