Cocktail of the month: Flødeboller

For our November cocktail of the month, Bartender Sam Claridge recreates a traditional Danish snack in cocktail form. Somewhat reminiscent of Tunnock’s teacake (a light biscuit base topped with marshmallow and coated with chocolate), they’re perfect with a cup of coffee in the afternoon.

You’ll need: a Boston shaker, a Hawthorne strainer, and a coupe glass.

Ingredients

25ml Baileys
25ml Frangelico
12.5ml sugar syrup
Double espresso
Garnish: finely grated chocolate, three coffee beans

Method

– Fill a coupe glass with crushed ice to chill
– Add the ingredients to the shaker with some cubed iced and shake until the tin frosts over
– Discard the crushed ice in the glass and strain the cocktail
– Garnish with some finely grated chocolate and three coffee beans