"With its nostalgic notes of Toblerone and amaretto, The Matterhorn cocktail sums up that Christmassy feeling for me” - Meg Clark, resident mixologist
25ml vanilla extract
375ml amaretto
250ml chocolate liqueur
250g demerara sugar
125ml honey
250ml vodka
350ml lemon
375ml double cream
375ml chocolate milk
Heat the vanilla extract, chocolate liqueur, honey, lemon, and sugar on a low heat. Once at 60 degrees, add the vodka and amaretto.
Add the double cream and chocolate milk into a large bowl and then pour the cocktail mixture into the milk / cream. This will cause the mixture to naturally curdle due to the acidity in the lemon.
Once mixture has curdled, place a cotton muslin cloth or coffee filter into a funnel and pour the curdled mixture through into a clean sterilised container. Repeat this step re-using the same filter (with the curds settled at the bottom of the filter). Once filtered, store in an air-tight glass bottle and keep refrigerated.
When ready to drink, pour a 50ml measure over ice in a short glass.
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