Almande apricot flip cocktail recipe
A creamy, sweet drink, this is the perfect after-dinner treat. You'll never guess it's vegan, too.
Ingredients
- 1 whole nutmeg for grating (optional)
- 50 ml Baileys Almande
- 50 ml apricot and cardamom syrup
- 10 ml agave syrup
- 50 ml coconut milk
- 1 whole nutmeg for grating (optional)
- 1.8 fl oz Baileys Almande
- 1.8 fl oz apricot and cardamom syrup
- 0.4 fl oz agave syrup
- 1.8 fl oz coconut milk
- 1 whole nutmeg for grating (optional)
- 0.2 cup Baileys Almande
- 0.2 cup apricot and cardamom syrup
- 0 cup agave syrup
- 0.2 cup coconut milk
- 100 g apricot jam
- 50 ml hot water
- 2 cardamom pods
- 3.5 oz apricot jam
- 1.8 fl oz hot water
- 2 cardamom pods
- 3.5 oz apricot jam
- 0.2 cup hot water
- 2 cardamom pods
Details
- Cuisine: British
- Recipe Type: Cocktail
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 1
Step-by-step
To make the apricot and cardamom syrup
- In a mixing jug, crush two cardamom pods. Weigh in the jam, pour over the hot water and stir until smooth.
To make the cocktail
- In a glass, add both syrups then fill the glass with ice.
- Pour over the Baileys Almande and coconut milk. Stir until blended together.
- Top with ice. If using, grate nutmeg over the top of the glass.
This recipe is created by Carl Brown in partnership with Baileys.
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