Sealed with a Kiss


Cooking instructions

  1. In a cocktail shaker, shake together the Chambord, crème de cacao and double cream with crushed ice until evenly combined.
  2. Strain the ingredients through a small strainer. Strain once more to ensure all ice fragments are removed from the drink. 
  3. Pour into a small coupette and lightly dust the top with cocoa powder, using a heart shaped stencil.


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