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Cream Egg Cocktail

Made at Rivington | Serves 1

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Rivington’s Cream Egg Flip

25ml Havana Club Especial rum
15ml Baileys
50ml chocolate milk (preferably Coco Pops)
2 dashes chocolate bitters
50ml double cream
50ml coconut syrup (available on Amazon – Monin is a good brand)
½ tsp bee pollen for garnish (available online)



The double cream and coconut syrup need to be emulsified, so put them into a mixing bowl and whisk with a handheld mixer until stiff peaks form. Keep to one side while you make the cocktail.

Fill a cocktail shaker with ice and add the rum, Baileys, chocolate milk and chocolate bitters. Shake well and strain into a chilled martini glass.

Finish by spooning some of the double cream and coconut mixture onto the top and scatter with a large pinch of bee pollen.

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