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Raspberry and chocolate over ice with milk poured on top is a dessert in a rocks glass, and it does not pretend otherwise. Half an ounce each of the two liqueurs is a modest pour, so the milk is doing most of the work by volume.
Creme de cacao is the ingredient worth knowing here. Despite the name there is no cream in it, just cacao and sugar in a spirit base, and the white version is clear, which is why a drink like this stays pale pink rather than turning brown. Raspberry against chocolate is a pairing borrowed straight from pastry, and it survives the translation intact.
Glass: Old-fashioned glass | Strength: Light | Serves: 1 | Prep Time: 2 minutes
Bartenders tip: Use white creme de cacao rather than dark unless you want a muddy brown drink, because the colour is most of the appeal. The original says fill with cream or milk, and milk is the better call at this ratio, since cream makes it heavy enough to be hard work. Stir gently once and no more, as milk over ice goes watery and dull if you keep working it. Chambord is the obvious raspberry liqueur but any decent one will do.
Steps
- Pour the raspberry liqueur and creme de cacao into an old-fashioned glass filled with ice.
- Fill with milk, stir gently, and serve.
