ZHIVAGO Cocktail Recipe
Ingredients

1/10 liter crème de menthe
2 gelatine leaves
1/4 litres extra strong coffee with sugar
4 gelatine leaves.

For coffee Tortoni

1 egg white
1 tablespoon powdered coffee
2 tablespoons sugar
1/4 liter cream
4 tablespoons sugar
2 tablespoons light roasted almond splinters.

Instructions

Put the gelatin in the week and let it swell.

Dissolve the gelatin in about 2 tablespoons of boiling water, but do not let it boil.

Mix the dissolved gelatin with the crème de menthe and fill the calyx glasses to about 3 cm in height.

Week before the second layer also the gelatin, loosen it in the coffee, let it cool and pour it on top of the layer of liqueur.

Finally, knock out the ingredients for Tortoni the protein stiff, mix it with 1 tablespoon of powdered coffee and 2 tablespoons of sugar.

Beat the cream tightly, put the sugar through it and gently stir it through the protein mass.

Fill the glasses with it and sprinkle them with the almond fragments. Serve well refrigerated.


Preparation: 20 minutes.

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Ingredients

10 ml Crème de Café
15 ml melon liqueur
10 ml Frangelico

Instructions

In layers in the correct order on each other.
This drink has an exquisite taste in the mouth

Do all this, preferably in a pousse-cafeglas.

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Buko Lychee tropical drink recipe

Ingridients

-Buko Juice 350ml
-Lychee 300g
-Whipcream 5g

Instructions

Step 1. Mise en place

Step 2. Mix the buko juice and lychee

Step 3. Blend the buko juice and lychee using blender

Step 4. Put the juice on the glass and top with whipcream

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Filipino Amaretto Chocolate Cream Cocktail
Glass: 240 ml luxury champagne coupe

Ingredients

30 ml Amaretto
30 ml Kahlúa
30 ml Chocolate Syrup
2 ships vanilla ice cream

instructions

Without ice blending and pour on ice.
Garnish with whipped cream from aerosol.

Note: Filipinos are crazy about ice cream and have this innovative recipe to one of their favorite desserts bombed

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