ciao! cooks
Levon Kutcy
Rudy ' s Eat & Drink
INGREDIENT INSPIRATION Levon ' s whimsical creations are inspired by favourite candy combinations. The White Chocolate Campino harkens back to childhood memories of raspberry and cream candies, while Rudy ' s Chocolate Orange is a grown-up version of the classic Christmas treat. Soda fountain meets cocktail bar for the Guinness Float, which plays with a classic pairing- who doesn ' t love peanut butter and chocolate?
know your cocoa
Crème de cacao is a cocoa bean flavored liqueur, often scented with vanilla. It is different from chocolate liqueur, which is usually sweeter and more syrupy. It exists in two different variations: dark crème de cacao is dark brown, while white crème de cacao is a clear form of the same liqueur. These recipes use white crème de cacao, so as not to dilute the colour of the drink.
White Chocolate Campino floating along
Crème de cacao and nutty Frangelico simulate the flavour of a peanut butter cup in this indulgent dessert drink. Homemade peanut butter and chocolate ice cream mingles with the Guinness to bring out the natural chocolate and caramel notes in the stout.
on trend
Mixology isn ' t all shot-pouring and ice-shaking. With culinary influences creeping into craft cocktail culture, more bartenders may be finding themselves in the kitchen. These three drinks combine the liquor cabinet with cucina concoctions housemade coulis, orange syrup, and ice cream.
Guinness Float
26 ciao! / apr / may / two thousand fifteen