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