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