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Dream Girl-sicle
Was Singapore Sling invented to disguise the fact that Women were drinking alcohol in Singapore?
MOREWas Singapore Sling invented to disguise the fact that Women were drinking alcohol in Singapore?
The answer is a resounding no. The Singapore Sling was actually invented by a bartender at the Raffles Hotel in Singapore in 1915. His name was Ngiam Tong Boon and the drink was created as an homage to the ladies who frequent the hotel lobby and also, It is said that he created it to appeal to the many British soldiers stationed in Singapore during World War I. There's no evidence that Ngiam Tong Boon ever intended for his cocktail to be anything other than a refreshing and delicious beverage enjoyed by all.
Dream Girl-sicle
Low ABV ( less than 15% ),Light and refreshing.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Indulge in a platter of vanilla bean panna cotta.
Creamy, nutty, and spiced
- Egg White 3 piece(s)
- Sugar 2.25 tbsp.
- Starbucks Cream Liqueur 2 part(s)
- Amaretto 1 part(s)
- Milk Buttermilk 3 cl
- Nutmeg 1 pinch
- Creme De Cacao 1/2 part(s)
- Dekuyper Thrilla Vanilla Schnapps French Vanilla 1/2 part(s)
Any Glass of your Choice
dream girl-sicle is a popular Rum,Wine cocktail containing a combinations of Egg White,Sugar,Starbucks Cream Liqueur,Amaretto,Milk Buttermilk,Nutmeg,Creme De Cacao,Dekuyper Thrilla Vanilla Schnapps French Vanilla .Served using Any Glass of your ChoiceDream Girl-sicle Ingredients
Egg White,Sugar,Starbucks Cream Liqueur,Amaretto,Milk Buttermilk,Nutmeg,Creme De...
Dream Girl-sicle Recipe
Crack two duck eggs (or three brown eggs) and combine in a shaker with buttermilk, sugar, ground nutmeg and dry shake vigorously. Add in Starbucks Cream Liqueur, DeKuyper Amaretto Liqueur, DeKuyper Thrilla Vanilla French Vanilla Liqueur, DeKuyper Dark Cr de Cacao and dry shake vigorously again. Now add ice and shake for no less than 30 seconds. Serve over ice in a pint glass rimmed with chocolate powder. Top with a dollop of hand made vanilla whipped cream and sprinkle nutmeg on top with a light drizzle of chocolate.
Egg White
Eggs are used to add viscosity and mouthfeel to cocktails, sour cocktails like Whisky Sour, tastes the best when made with added egg white. Egg whites create a creamy texture and a thick layer of foam on top of a cocktail. While unlike using just the white, adding the yolk adds a bit of a flavour to the drink, it helps emulsify the other ingredients and adds the eggnog flavour to your cocktail.
To get the silk smooth texture and mouthfeel and the foamy head without weakening the drink by melting the ice from too long shaking, which is needed to break the proteins of the egg white to froth up, dry shake the ingredients first, that is, pour all ingredients and the egg white in your shaker and shake hard without ice first, for about a minute and then add ice and shake again.Starbucks Cream Liqueur
Starbucks Cream Liqueur is a silky smooth blend of cream and fine spirits with a rich Starbuck’s Coffee flavour. The liqueur was aimed at Coffee enthusiasts, especially Starbucks lovers, but it was discontinued in 2010.
Amaretto
Amaretto is a liqueur, a sweet Italian liqueur that originated in Saronno. There are different brands and each have their slight variations and ingredients vary from apricot kernel, bitter almonds, peach stones or almonds, all these are natural sources of the benzaldehyde that brings the almond flavour to the liqueur. Amaretto usually contains a 21% to 48% Alcohol by Volume.
Amaretto liqueur can be drunk straight or used as an ingredient in mixed drinks, or with coffee.
The name Amaretto originated from the Italian word amaro, meaning bitter. Amaretto's bitterness is derived from the drupe kernel and although the bitterness of Amaretto tends to be mild, sweeteners and at time sweet almonds are added to enhance the flavour of the final product.Milk Buttermilk
Milk can do wonders to your regular cocktail. For a rich creamy cocktail, milk does wonder .You may argue that milk as it is made of fat, and being low in acid, will easily curdle if its mixed with alcohol.
Best way to get a rich and creamy cocktail is to use bourbon, milk will soften its whiskey flavour. If you are looking for some spicier yet creamy cocktail go for Scotch with milk cocktails, they'll surely set you holiday mood.Creme De Cacao
Creme de Cacao is a chocolate liqueur that has probably been produced and sold in France since as early as 1666. In America a Chocolate wine was popular in the 18th Century, it's ingredients included sherry, port, chocolate and sugar.
A modern recipe for chocolate liqueur at home lists the ingredients as chocolate extract, vanilla extract and simple syrup and in purest form, chocolate liqueur is clear and colours may be added.
Creme de Cacao can be consumed straight and as an apertif, in cocktails and in desserts, in dessert sauces, cakes and truffles.Dekuyper Thrilla Vanilla Schnapps French Vanilla
Schnapps is an alcoholic beverage that has no single form, it is in general a grain spirit that has a fruity, spicy and herbal flavour in it. It can thus be created the way liqueurs are created by steeping botanicals in grain spirits and filtering, or like a brandy be distilled from a fruity wine, or even simple infusion of botanicals, syrups or even artificial flavouring agents in a neutral spirit.
Schnapps are typically raspberry, apple, pear, plum, peach, cherry or appricot flavoured.
In Europe Schnapps usually takes the form of an Obstler or Obstbrand, which are traditionally made by fermenting macerated fruit and then distilling the fermented liquor in a process akin to the process of making a brandy.
Obstler ( the German for Fruit, Obst ) has similarity with several verities of Rakija of the Balkans and Easter Europe.
The other form that a Schnapps can take in Europe is a Geist. Geist is created by steeping and infusing berries into neutral spirits for weeks and then distilling it. This too is pretty similar to a fruit brandy.
The third form a Schnapps takes is of a liqueur, these are created the same way all liqueurs are created by infusing fruits, berries and herbs in neutral spirits and filtering the product into a clear liquid.
In America, Schnapps take the form of an inexpensive, heavily sweetened liqueur. American Schnapps are typically between 15% and 20% ABV (30–40 proof), while European Schnapps are usually 30% to 40% ABV or 60-80 US proof.
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