We’ve done quite a few dessert cocktails now, but this one is by far my favourite. The Golden Dream is shaken and served straight up, without ice.
The drink should be quite fluffy in texture. I don’t usually make this one following the IBA ingredients, which we have used in the recipe, but use 35ml each of the first three ingredients and 25 of the cream. This is simply because, until recently, the only small measures I had were of those sizes. I’ve recently bought a measuring glass which goes from 5ml to 30ml making it easier to get the measures right.