About this Cocktail
By Nicolas sanz for Bangkok customers, addicted To chocolate.
5 mint leaves
50ML havana 7 infused choco & orange
10ML raspberry syrup
10ML chocolate syrup
30ML raspberry purée
3 dash angostura bigger
Directly into a julep cup with crush ice. Stir and top with crush ice. Garnish with chocolate crunch, mint spring and almond powder.
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