Enjoy a wee dram with a special Easter twist

Cocoa 228

Ingredients Instructions
  • 35ml Tullibardine 228
  • 30ml Tawny Port
  • 10ml Green Chartreuse
  • 1 Bar Spoon Dark Cocoa Powder
  • 1 Quail’s Egg
  • Dark chocolate to garnish
  • Add the whisky, port, green chartreuse, egg and cocoa powder to a cocktail shaker and shake well.
  • Melt the chocolate and drizzle onto the outside of a frozen long stemmed glass.
  • Strain into glass and enjoy.