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Passionate Highball

Passionate Highball

  • Autumn / Summer / Winter / Spring
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Introduction

Cocktail created by Alexandre Robin, Giffard Beverage Innovation Manager & France Brand Ambassador.

Tasting tips

  • in a shaker
  • ice cubes
  • highball
  • piece of white chocolate / edible gold glitter

Cocktail preparation

  • 1/4 Fill the highball glass with ice cubes
  • 2/4 Pour the ingredients
  • 3/4 Stir gently and briefly
  • 4/4 Garnish & serve

Utilisation

VEGAN GLUTEN-FREE
Download the recipe

Ingredients

Cocktail
Cocktails
Whisky (scotch)
50 1,69 ml oz
Crème de Fruits de la Passion (Passion Fruit)
Around x46
15 0,51 ml oz
Dry vermouth
12,5 0,41 ml oz
15 0,51 ml oz
Chocolate Syrup (White)
Around x83
12,5 0,41 ml oz
Tonic
TOP UP 0,00 ml oz

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