Ingredients
Blend briefly with three-quarters of a glassful of crushed ice. Serve in a double-cocktail glass garnished with a slice of orange speared with a cherry.
- 1/2 oz benedictine herbal liqueur
- 1/3 oz Galliano herbal liqueur
- 2/3 oz apricot brandy
- 2/3 oz triple sec
- 1 tsp Mandarine Napoleon orange liqueur
- 1 oz double cream
- 1 oz orange juice
Blend briefly with three-quarters of a glassful of crushed ice. Serve in a double-cocktail glass garnished with a slice of orange speared with a cherry.
Tags
Cocktails Recipes