1¾ cups George Dickel No. 12 Tennessee Whisky
1 cup Whipping Cream
4 Fresh Eggs
2 Tbsp. Chocolate Syrup
2 tsp. Instant Coffee
1 tsp. Vanilla Extract
½ tsp. Almond Extract
Combine all ingredients in blender. Blend until smooth. Store in refrigerator. Shake or stir before serving. Makes about 5 cups.
- - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
This recipe was printed from BARTENDER Magazine.
For the largest source of bartending information
please visit us at: http://www.Bartender.com
.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - -
(or go to your upper taskbar, select File and then Print from the menu)
Please remember: Not to drink in excess. Moderation is the key word. Cheers!
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -