INGREDIENTS

• 5 cl. CÎROC French Vanilla
• 9 cl. Iced coffee
• 1.5 cl. Simple syrup / Cane sugar syrup
• 1.5 cl. Bailey's Almande

METHOD

1. Put all the ingredients in a shaker filled with ice.
2. Shake until cooled.
3. Put a strainer on your shaker and then strain the contents directly into a glass with ice.

Note: To make simple syrup, sugar and water must be boiled in a ratio of 2 to 1. E.g. Dissolve 1 cup sugar in 1/2 cup water.

BAR EQUIPMENT

• Ginza Boston and Speed ​​Tin - 57 cl. and 65 cl.
• Mezclar Jigger Slim Style 25/50 ml.
• Mezclar luxury strainer
• Tom Dyer pouring spout