Cooking World

Egg and liqueur based cocktail
- 1/3 cream of cocoa
- 1 part of cognac
- 1 part of Cointreau (popular in GB French orange liqueur
- fresh cream
- 1 egg yolk (for 5 persons)
Liqueur based cocktails:
- 1/3 white “creme de menthe”
- 2/3 cognac
- 1/3 banana liqueur
- 1/3 cognac
- 1/3 fresh cream
Without blending, pour equal amounts of:
- grenadine
- anisette
- green “creme de menthe”
- blue curacao
- “creme de violette”
- gold liqueur
- cognac
Egg based cocktail (in shaker with broken ice:
- 1/2 lemon juice
- 1/2 of an egg yolk
- 1 teaspoonful sugar
- 5 cl cognac
Direction: ice edge of glace with some sugar and decorate with a slice of lemon.