A dessert martini very loosely derived from the Banoffee Buffalo cocktail at The LiquorLab in Telford, England.
Half fill a cocktail shaker with ice.
Add all ingredients and shake until well chilled.
Strain into a cocktail glass.
Gently pour the extra double cream over the back of a barspoon to float on top of the liquid.
Sprinkle over a little grated dark chocolate.
0 servings