Ecureuil par Dimitri Varis-Baro du @merci_barcocktails
Ingredients :
25 ml St. John's nut wine
35 ml FAIR Belize XO rum
40 ml pistachio orgeat
10 ml almond milk
Preparation :
By shaker and served over ice in a pretty mug.
Decoration: a beautiful walnut kernel from the Périgord.
© photo : Emma Piolatto
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