AuthorThe Cocktails Must FlowCategoryCocoa Powder, London Dry Gin, Single Cream, White Creme de CacaoDifficultyBeginnerCreated by Scottish bartender Harry MacElhone to celebrate H.R.H. Princess Mary's marriage to Lord Henry George Charles Lascelles in 1922.
30 ml dry gin
30 ml white creme de cacao
30 ml single cream
Cocoa powder for garnish
1
Half fill a cocktail shaker with ice.
2
Add all ingredients to the shaker and shake until well chilled.
3
Strain into a chilled cocktail glass.
4
Dust with cocoa powder.
Simon Difford has an updated recipe which uses 45ml dry gin
[cocktail-ingredients]
Ingredients
30 ml dry gin
30 ml white creme de cacao
30 ml single cream
Cocoa powder for garnish
Directions
1
Half fill a cocktail shaker with ice.
2
Add all ingredients to the shaker and shake until well chilled.
3
Strain into a chilled cocktail glass.
4
Dust with cocoa powder.