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Red Copper Evening Glow, a deep red-copper after-dinner cocktail in a coupe glass, served with espresso, Tawny Port and orange at sunset in the Leuvenum woodlands.

Red Copper Evening Glow

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Green Copper Mojito in a wine glass with mint and crushed ice, featuring Madeira and elderflower, set against the backdrop of a green garden.

Green Copper Mojito

Green Copper Mojito in a wine glass with mint and crushed ice, featuring Madeira and elderflower, set against the backdrop of a green garden.
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Green Copper Mojito

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A refined take on the classic Mojito, combining white rum, mint, lime and soda with elderflower liqueur and medium-dry Madeira.
Elderflower and fresh mint give this cocktail its fresh, green character, while medium-dry Madeira adds unexpected warmth, a subtle nutty depth and a natural copper hue.
RoomeR elderflower liqueur brings floral notes as well as a gentle freshness, so considerably less lime juice is needed than in a classic Mojito. The result is fresh and invigorating, with plenty of room for the Madeira to make its presence felt.
With 10 ml of lime juice, the elderflower and Madeira take the lead. At 15 ml, the cocktail has a fresher, more pronounced Mojito character.
Green from mint and elderflower, copper from Madeira – an aperitif with a subtle nod to The Green Copper
[ Also available on Difford's Guide ]
🍸 Yield: approx. 160-165 ml before dilution from ice
👤 Serves: 1
🔥 Calories: approx. 215 kcal
🥃 Glass: Large wine glass
🍷 Alcohol: approx. 16.5-17% ABV before dilution from ice
✨Best enjoyed: As an aperitif or before dinner
⚠️ Allergenen: Sulphites
Bereidingstijd 5 minuten
Porties: 1
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Method
 

  1. Add the mint leaves, elderflower liqueur and lime juice to a large wine glass.
  2. Gently press the mint 2-3 times to release its aromas without crushing the leaves.
  3. Add the Madeira and white rum.
  4. Fill the glass generously with crushed ice.
  5. Add the soda water.
  6. Stir briefly and gently from the bottom upwards, just enough to combine the ingredients without flattening the cocktail.
  7. Add a little more crushed ice if needed.
  8. Garnish with a fresh mint sprig and serve immediately.
    9. Quick alternative: Use approximately 80 ml of Fever-Tree Mojito Mixer instead of the mint leaves.
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Notities

Food Pairings The combination of fresh mint, lime and elderflower with Madeira’s warm, gently nutty notes pairs well with refined savoury bites. Try toasted or salted almonds, soft to semi-hard cheeses, grilled salmon or trout, or light dishes with citrus or herbs.
Fresh vegetable dishes and bites featuring green herbs also complement the cocktail’s botanical character. Keep the flavours elegant and not too heavy: this drink is designed to be enjoyed as an aperitif.
 
Inspired by The Green Copper
The warm, golden-copper colour comes naturally from the Madeira – a visual contrast that suits the cocktail’s name.
Why Madeira?
Madeira began as a subtle accent during development, but in a small amount it was easily lost behind the lime, mint and elderflower. At 35 ml, medium-dry Madeira becomes an essential part of the cocktail.
Its gently nutty, warm and slightly oxidative notes give the fresh Mojito base more depth and set this cocktail apart from a classic Mojito.
How much lime?
10 ml of fresh lime juice creates a softer balance in which the elderflower and Madeira remain prominent.
Use 15 ml for a fresher cocktail with a more pronounced Mojito character. You can add more lime juice, but it may easily overpower the subtle elderflower and Madeira notes.
RoomeR and other elderflower liqueurs
This recipe was developed using RoomeR elderflower liqueur, which combines floral notes with a fresh, relatively dry finish.
Other elderflower liqueurs may be noticeably sweeter or have a different flavour profile. If using an alternative, start with 10 ml of lime juice and adjust the balance to taste.
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Aperitif · Floral · Lime · Medium · Mojito · Original Recipe · Rum Cocktail · Signature Cocktail · Summer Cocktail · Wine Cocktail
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Santorini's Koufeto Coffee — Two Ways, with an iced Koufeto Frappé and hot Koufeto Coffee on a romantic Santorini terrace at sunset.

Santorini’s Koufeto Coffee — Two Ways

Santorini's Koufeto Coffee — Two Ways, with an iced Koufeto Frappé and hot Koufeto Coffee on a romantic Santorini terrace at sunset.
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Santorini’s Koufeto Coffee — Two Ways

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A romantic Santorini-inspired coffee cocktail built around the flavours and symbolism of traditional Koufeto — Greek honey and almonds — served two ways.
Traditionally associated with weddings and wishes for a sweet and prosperous life together, Koufeto provides the inspiration for two very different coffee cocktails.
The Iced Koufeto Frappé is cool, creamy and shaken until beautifully foamy, combining espresso, honey, Amaretto and a subtle touch of Ouzo.
The Hot Koufeto Coffee takes a richer after-dinner approach, with hot Americano, honey, Amaretto and Ouzo beneath a generous layer of whipped cream.
Both are finished with lightly roasted almond flakes and a delicate drizzle of honey, bringing the flavours that inspired the cocktail back to the top of the glass.
One Santorini inspiration. Two very different ways to enjoy it — and a little sweetness to share.
[ Also available on Difford's Guide ]
🍸 Yield: 150 ml Iced / 200–205 ml Hot
👤 Serves: 1
🔥 Calories: ±180 kcal Iced / ±290 kcal Hot
🥃 Glass: Coupe Glass (Iced) / Heatproof Coffee Glass (Hot)
🍷 Alcohol: ±5.5% ABV Iced / ±5.7% ABV Hot
✨Enjoy: Afternoon / After Dinner
⚠️ Allergens: Milk, Nuts*
This recipe was developed using Disaronno Originale, which the manufacturer states is nut-allergy free. If using another amaretto, check the product label.
Bereidingstijd 5 minuten
Porties: 1
Calories: 180
Ingrediënten Method Nutrition Video Notities

Ingrediënten
  

Iced Koufeto Frappé
  • 60 ml Espresso Coffee – cold/chilled
  • 15 ml Honey – one tablespoon
    – alternative: 30ml Ron Miel (see notes)
  • 50 ml Milk – semi-skimmed/2% fat
  • 15 ml Amaretto Liqueur – Disaronno Originale used
  • 10 ml Ouzo
    – alternative: Sambuca (see notes)
Garnish
Hot Koufeto Coffee
  • 150 ml Coffee – hot americano
  • 15-20 ml Honey – about one tablespoon. Adjust to taste
  • 20 ml Amaretto Liqueur – Disaronno Originale used
  • 15 ml Ouzo
    – alternative: Sambuca (see notes)
Topping

Method
 

Iced Koufeto Frappé
  1. Brew the espresso and, while still hot, stir in the honey until completely dissolved.
  2. Allow the sweetened espresso to cool.
  3. Add the espresso, milk, Amaretto and Ouzo to a cocktail shaker filled with ice.
  4. Shake vigorously until thoroughly chilled and a generous foam has developed.
  5. Strain into a chilled cocktail or coupe glass.
  6. Finish with lightly roasted almond flakes and a small drizzle of honey over the foam.
  7. Serve immediately.
Hot Koufeto Coffee
  1. Prepare approximately 150 ml hot Americano.
  2. Stir in 15–20 ml honey while the coffee is hot, until completely dissolved.
  3. Add the Amaretto and Ouzo and stir gently.
  4. Pour into a heatproof coffee glass, leaving enough room for the topping.
  5. Top generously with whipped cream.
  6. Finish with lightly roasted almond flakes and a delicate drizzle of honey.
  7. Serve immediately.
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Nutrition

Serving: 150mlCalories: 180kcalCarbohydrates: 15gSugar: 14g

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Notities

Inspired by Santorini’s Koufeto

Koufeto is a traditional sweet associated with Santorini, made from almonds and Greek honey. Traditionally connected with weddings, the honey represents a sweet and harmonious married life, while the almonds are associated with fertility and prosperity.
The combination is wonderfully simple, but it also provides the inspiration for Santorini’s Koufeto Coffee.
Rather than recreating the traditional sweet itself, this original cocktail takes its characteristic honey-and-almond pairing and brings it into an after-dinner coffee. Amaretto reinforces the almond character, while a small amount of Ouzo introduces a distinctly Greek note of anise without overwhelming the coffee.
The roasted almond flakes and honey drizzle are more than decoration: they return the two flavours at the heart of Koufeto to the top of the drink.

Two Ways

The Iced Koufeto Frappé is the lighter and more refreshing interpretation. Shaking espresso with milk creates a generous foam, while honey, Amaretto and Ouzo turn it into a creamy Greek-inspired after-dinner cocktail.
The Hot Koufeto Coffee is richer and more indulgent. Honey dissolves directly into the hot Americano before Amaretto and Ouzo are added, and a generous topping of whipped cream turns it into a warming dessert-style coffee.

Ron Miel Variation

For a convenient variation of the Iced Koufeto Frappé, replace the 15 ml honey with 30 ml Ron Miel.
Because the honey is already incorporated into the liqueur, all liquid ingredients can be added directly to the shaker without first dissolving honey in the hot espresso. The result is slightly less sweet and introduces a subtle rum character while retaining the honey connection.
This will create a more Santorini-Canarian Fusion Iced Coffee.

Ouzo & Sambuca

Ouzo provides the intended Greek anise character. Sambuca can be used in the same quantity as a slightly sweeter alternative.
During development, the cocktail was successfully tested with Isolabella Sambuca. Because Sambuca is sweeter than Ouzo, the amount of honey can be adjusted slightly to taste if using it as a substitute.

Espresso

Fresh espresso provides the most balanced coffee character for the iced version. Espresso concentrate can also be used, but its strength varies considerably, so adjust the quantity to taste rather than replacing fresh espresso volume for volume.
From the cool, foamy frappé to the warm, cream-topped coffee, both versions celebrate the same simple Santorini inspiration: coffee, honey and almonds with a subtle Greek touch of anise.
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After Dinner · Coffee · Dessert · Honey · Original Recipe · Santorini · Santorini Collection · Sweet
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Santorini's Vine Breeze cocktail served over ice in a wine glass, overlooking Santorini with grapevines and a statue of Dionysos

Santorini’s Vine Breeze

Santorini's Vine Breeze cocktail served over ice in a wine glass, overlooking Santorini with grapevines and a statue of Dionysos
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Santorini’s Vine Breeze

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A crisp and refreshing Greek wine aperitif inspired by the vineyards and volcanic landscape of Santorini.
Retsina brings its distinctive pine and resin character, while Assyrtiko adds a fresh, dry wine profile. Chilled soda water opens up the flavours and keeps the cocktail light, lively and wonderfully refreshing.
Simple by design, Santorini's Vine Breeze is made for slow afternoons and early evenings — a cool breeze between the vines before dinner.
[ Also available on Difford's Guide ]
🍸 Yield: 140 ml (before ice dilution)
👤 Serves: 1
🔥 Calories: ±70 kcal
🥃 Glass: Wine Glass
🍷 Alcohol: ±8% ABV (before ice dilution)
✨Enjoy: Aperitif / Early Evening
⚠️ Allergens: Sulphites
Bereidingstijd 5 minuten
Porties: 1
Calories: 70
Ingrediënten Method Nutrition Video Notities

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Optional
Practical Variation — Madeira

Method
 

  1. Fill a large wine glass with plenty of ice.
  2. Pour in the chilled Retsina and Assyrtiko.
  3. Gently top with the well-chilled soda water.
  4. Stir briefly and gently to combine.
  5. For a brighter, more citrus-forward aperitif, add 5–10 ml fresh lemon juice to taste.
  6. Serve immediately while cold and lightly sparkling.
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Nutrition

Serving: 140mlCalories: 70kcalCarbohydrates: 4gSugar: 2.4g

Video

Notities

A Breeze Through the Vines

Santorini’s Vine Breeze takes its inspiration from Greek wine culture and the vineyards associated with the volcanic landscape of Santorini.
Retsina is one of Greece’s most distinctive wine styles, traditionally flavoured by the addition of pine resin during winemaking. Its characteristic pine and resin notes give this aperitif an unmistakably Greek foundation.
Assyrtiko provides the second wine element. The grape is strongly associated with Santorini, where it is famously grown in the island’s dry, windswept volcanic soils. A Santorini Assyrtiko therefore provides the closest connection to the inspiration behind this cocktail, although Assyrtiko produced elsewhere in Greece can also be used.
Rather than covering these wines with fruit juices or sweet liqueurs, the recipe deliberately keeps things simple. Soda water lightens the wine and allows the dry, mineral and resinous character to remain clearly present. Fresh lemon juice is optional: 5 ml gives a subtle lift, while 10 ml creates a brighter and more citrus-forward aperitif.
Light, dry and refreshing — a Greek-inspired aperitif imagined as a cool breeze between the vines.
Madeira Variation
For a practical alternative, replace the Assyrtiko with 20 ml medium-dry Madeira and add 10 ml fresh lemon juice. Madeira gives the cocktail a slightly warmer colour and rounder flavour, while the lemon restores the fresh acidity of the original version. As a fortified wine, Madeira also keeps considerably longer after opening than a dry white wine.
Madeira is not a Greek substitute for Assyrtiko; it is offered simply as an alternative interpretation. Its own volcanic-island origins provide a fitting, if different, connection to the inspiration behind the drink.
 
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Aperitif · Light · Original Recipe · Santorini · Santorini Collection · Sparkling · Wine Cocktail
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Santorini's Caldera Sunset cocktail with a red-to-gold ombré in a champagne flute, inspired by sunset over Santorini's caldera

Santorini’s Caldera Sunset

Santorini's Caldera Sunset cocktail with a red-to-gold ombré in a champagne flute, inspired by sunset over Santorini's caldera
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Santorini’s Caldera Sunset

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A sparkling Greek-inspired sunset in a glass. Metaxa 5★ and orange juice create a warm golden base, topped with crisp Prosecco and finished with Heering Cherry Liqueur, which slowly sinks through the drink to create a deep red-to-gold ombré reminiscent of sunset over Santorini's caldera.
Fruity and refreshing at first, with the warm character of Metaxa and rich cherry notes becoming more pronounced as the cocktail develops in the glass.
[ Also available on Difford's Guide ]
🍸 Yield: 190–195 ml
👤 Serves: 1
🔥 Calories: ±195 kcal
🥃 Glass: Champagne Flute
🍷 Alcohol: ±13% ABV
✨Enjoy: Aperitif / Early Evening
⚠️ Allergens: Sulphites
Bereidingstijd 5 minuten
Porties: 1
Calories: 195
Ingrediënten Method Nutrition Video Notities

Ingrediënten
  

Method
 

  1. Pour the Metaxa and orange juice into a chilled champagne flute.
  2. Gently top with the well-chilled Prosecco.
  3. Slowly pour 15–20 ml Heering Cherry Liqueur down the inside of the glass, allowing it to sink naturally and create a red-to-gold sunset effect.
  4. Do not stir before serving. Serve immediately and allow the colours to gradually develop in the glass.
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Nutrition

Serving: 190mlCalories: 195kcalCarbohydrates: 15gSugar: 13g

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Notities

The Sunset over the Caldera

Santorini is famous for its spectacular sunsets over the flooded volcanic caldera, where deep reds and oranges gradually fade into warm golden light.
Santorini’s Caldera Sunset translates those colours into a sparkling cocktail. Metaxa provides the unmistakably Greek foundation, while orange juice and Prosecco create the lighter golden part of the drink. Heering Cherry Liqueur is added last and slowly sinks through the glass, creating the characteristic red-to-orange ombré.
The amount of Heering can be adjusted slightly depending on the desired effect: 15 ml gives a lighter sunset, while 20 ml creates a deeper red colour and a more pronounced cherry character.
The cocktail is deliberately built directly in the glass rather than shaken, preserving the freshness and carbonation of the Prosecco while allowing the sunset effect to form naturally.
A Greek-inspired sparkling cocktail designed to change with the sunset in the glass.
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Celebration · Medium · Original Recipe · Santorini · Santorini Collection · Sparkling
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The Advocato Affogato with vanilla ice cream, espresso, dark Crème de Cacao and Advocaat

The Advocato Affogato

The Advocato Affogato with vanilla ice cream, espresso, dark Crème de Cacao and Advocaat
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The Advocato Affogato

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A Dutch-inspired twist on the classic Italian affogato. Dark Crème de Cacao forms a rich chocolate base beneath vanilla ice cream and hot espresso, while a generous topping of Advocaat adds its unmistakably creamy, custardy character. A playful meeting of Italian coffee culture and a distinctly Dutch classic.
[ Also available on Difford's Guide ]
🍸 Yield: ±175 ml as served
🍷 Serves: 1
🔥 Calories: ±220 kcal
🧊 Glass: Cappuccino Glass / Small Dessert Glass
🍷 Alcohol: ±6.0% ABV when melted
🍽️ Enjoy: After dinner, served immediately
⚠️ Allergens: Milk, Eggs
Bereidingstijd 5 minuten
Calories: 220
Ingrediënten Method Nutrition Notities

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Method
 

  1. Pour the Dark Crème de Cacao into the bottom of a small glass or dessert glass.
  2. Place the vanilla ice cream on top of the Crème de Cacao.
  3. Prepare a fresh espresso and pour it over the ice cream.
  4. Finish with a topping of Advocaat, spooned or poured generously over the top.
  5. Serve immediately with a spoon and enjoy as the ice cream slowly melts into the coffee and liqueurs.
    6. Use the lower amounts for a classic affogato-style dessert, where the vanilla ice cream and espresso take centre stage. For a richer, more indulgent cocktail affogato, increase the crème de cacao to 20 ml
    Optional garnish: Finely grated dark chocolate
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Nutrition

Serving: 175mlCalories: 220kcalCarbohydrates: 20gSugar: 20g

Notities

When Affogato Meets Advocaat

The traditional Italian affogato combines vanilla gelato or ice cream with a freshly brewed espresso. The Advocato Affogato takes that simple idea in a distinctly Dutch direction by adding Advocaat, the rich and creamy Dutch liqueur traditionally made with egg yolks, sugar and alcohol.
Rather than mixing the Advocaat into the other ingredients, it is added last as a generous topping. This keeps its characteristic creamy texture and flavour clearly present while the hot espresso begins to melt the vanilla ice cream beneath it.
Dark Crème de Cacao forms the base of the glass, adding a chocolate note that gradually meets the coffee, vanilla and Advocaat as the dessert melts. The result changes with every spoonful — from layered ice cream and liqueur to a rich, creamy coffee cocktail.
Italian affogato meets Dutch Advocaat — with a little chocolate underneath.
The experience changes as it melts — so don’t rush it, but don’t wait too long either.
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After Dinner · Boozy Affogato · Chocolate · Coffee · Dessert · Dutch Inspired · Italian · Original Recipe · Sweet · The Three Affogatos
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The Affogato Nut Job №43 with vanilla ice cream, espresso, Amaretto and Licor 43

The Affogato Nut Job №43

The Affogato Nut Job №43 with vanilla ice cream, espresso, Amaretto and Licor 43
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The Affogato Nut Job №43

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A nutty twist on the classic Italian affogato, combining warm espresso and vanilla ice cream with Amaretto and Licor 43. Amaretto takes the lead with its distinctive almond-like character, while Licor 43 adds a smooth touch of vanilla and spice.
[ Also available on Difford's Guide ]
🍸 Yield: ±175 ml as served
🍷 Serves: 1
🔥 Calories: ±220 kcal
🧊 Glass: Cappuccino Glass / Small Dessert Glass
🍷 Alcohol: ±6.5% ABV when melted
🍽️ Enjoy: After dinner, served immediately
⚠️ Allergens: Milk, Nuts*
This recipe was developed using Disaronno Originale, which the manufacturer states is nut-allergy free. If using another amaretto, check the product label.
Bereidingstijd 5 minuten
Calories: 220
Ingrediënten Method Nutrition Notities

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Stated nut-allergy free by the manufacturer.

Method
 

  1. Place the vanilla ice cream in a small glass or dessert glass.
  2. Pour the Licor 43 and Amaretto Liqueur over the ice cream.
  3. Prepare a fresh espresso and pour it over the ice cream.
  4. Serve immediately with a spoon and enjoy as the ice cream slowly melts into the coffee and liqueurs.
    5. Use the lower amounts for a classic affogato-style dessert, where the vanilla ice cream and espresso take centre stage. For a richer, more indulgent cocktail affogato, increase the Licor43 to 15 ml and the Amaretto Liqueur to 30 ml.
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Nutrition

Serving: 175mlCalories: 220kcalCarbohydrates: 21gSugar: 20g

Notities

When Affogato Goes Nuts
The classic Italian affogato needs little more than vanilla ice cream and a freshly brewed espresso. Adding liqueur turns that simple combination into a richer after-dinner treat — and for The Affogato Nut Job №43, one liqueur simply wasn’t enough.
Amaretto takes the leading role, bringing its distinctive sweet, almond-like character to the vanilla ice cream and coffee. Licor 43 plays a supporting part, adding its characteristic notes of vanilla, citrus and spice without overpowering the Amaretto.
Hot espresso brings everything together. At first, the coffee provides a pleasantly bitter contrast to the sweet liqueurs and creamy vanilla ice cream. As the ice cream gradually melts, the flavours soften and combine into a creamy, nutty and coffee-forward finish.
The result is unmistakably affogato — it has simply gone a little nuts.
The experience changes as it melts — so don’t rush it, but don’t wait too long either.
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After Dinner · Boozy Affogato · Coffee · Dessert · Italian · Original Recipe · Sweet · The Three Affogatos
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The Canarian Affogato Connection with vanilla ice cream, espresso, Ron Miel and banana liqueur

The Canarian Affogato Connection

The Canarian Affogato Connection with vanilla ice cream, espresso, Ron Miel and banana liqueur
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The Canarian Affogato Connection

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A boozy twist on the classic Italian affogato, with a distinctly Canarian connection. Warm espresso melts into vanilla ice cream, while Ron Miel adds mellow honeyed rum notes and banana liqueur brings a fruity sweetness that remains deliciously present right to the last spoonful.
[ Also available on Difford's Guide ]
🍸 Yield: ±180 ml as served
🍷 Serves: 1
🔥 Calories: ±220 kcal
🧊 Glass: Cappuccino Glass / Small Dessert Glass
🍷 Alcohol: ±6.5% ABV when melted
🍽️ Enjoy: After dinner, served immediately
⚠️ Allergens: Milk
Bereidingstijd 2 minuten
Calories: 220
Ingrediënten Method Nutrition Notities

Ingrediënten
  

Method
 

  1. Place the vanilla ice cream in a small glass or dessert glass.
  2. Pour the Honey Rum and Banana Liqueur over the ice cream.
  3. Prepare a fresh espresso and pour it over the ice cream.
  4. Serve immediately with a spoon and enjoy as the ice cream slowly melts into the coffee and liqueurs.
    5. Use the lower amounts for a classic affogato-style dessert, where the vanilla ice cream and espresso take centre stage. For a richer, more indulgent cocktail affogato, increase the Honey Rum to 15ml and the Banana Liqueur to 30 ml.
    No honey rum on hand? Use dark rum instead. Pour the rum and banana liqueur over the vanilla ice cream. Stir a teaspoon of honey into the hot espresso, then pour it over the top.
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Nutrition

Serving: 180mlCalories: 220kcalCarbohydrates: 20gSugar: 20g

Notities

From Italy to the Canary Islands
The classic Italian affogato is beautifully simple: vanilla gelato or ice cream “drowned” with a freshly brewed espresso. Over the years, boozy variations have appeared too, often adding a splash of liqueur to turn the coffee dessert into an even more indulgent after-dinner treat.
The Canarian Affogato Connection takes that idea on a small detour to the Canary Islands. Ron Miel — the islands’ characteristic honey rum — brings mellow rum sweetness, while banana liqueur adds a fruity note that feels perfectly at home with the Canarian inspiration.
Hot espresso is poured over vanilla ice cream and the two liqueurs, gradually transforming the dessert as you eat it. At first it is cool, creamy and distinctly layered; as the ice cream melts, coffee, banana and honeyed rum come together into a rich, sweet finish.
Not quite a cocktail, not quite a dessert — and that is exactly the point.
The experience changes as it melts — so don’t rush it, but don’t wait too long either.
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After Dinner · Banana · Boozy Affogato · Canary Islands · Coffee · Dessert · Honey · Italian · Original Recipe · Sweet · The Three Affogatos
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Dutch Eggnog 43 Affair cocktail with Advocaat, Licor 43 and milk served in a chilled coupe glass

The Dutch Eggnog 43 Affair

Dutch Eggnog 43 Affair cocktail with Advocaat, Licor 43 and milk served in a chilled coupe glass
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The Dutch Eggnog 43 Affair

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A smooth and creamy Dutch-inspired after-dinner cocktail combining traditional Advocaat with Licor 43 and milk. Rich yet surprisingly light, with notes of vanilla, egg custard and warm spice, finished with a delicate touch of freshly grated nutmeg.
[ Also available on Difford's Guide ]
🍸 Yield: ±140 ml
🍷 Serves: 1
🔥 Calories: 204 kcal
🧊 Glass: Chilled Coupe Glass
🍷 Alcohol: 9.1% ABV
🍽️ Enjoy: After dinner
⚠️ Allergens: Dairy, Eggs 
Bereidingstijd 5 minuten
Ingrediënten Method Notities

Ingrediënten
  

Method
 

  1. Measure 60 ml milk into a measuring jug.
  2. Slowly add the advocaat until the total volume reaches 100 ml, stirring gently as you add it.
    3. This makes the thick advocaat easier to measure and helps prevent it from sticking to the measuring jug.
  3. Pour the mixture into a shaker, add 30 ml Licor 43 and a moderate amount of ice.
  4. Shake briefly but firmly until chilled and smooth, taking care not to over-dilute.
  5. Fine strain into a chilled coupe glass. Garnish lightly with freshly grated nutmeg.
    6. Keep the garnish subtle — a light dusting of freshly grated nutmeg is enough. Whipped cream is best avoided, as the cocktail is already rich and creamy.
    Chocolate Variation:
    Replace the 30 ml Licor 43 with 30 ml crème de cacao for a richer, chocolate-led variation. The cocktail becomes slightly darker while retaining the same creamy texture and advocaat character.
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Notities

History

The Dutch Eggnog 43 Affair is a modern Dutch-inspired take on the rich, creamy character of traditional eggnog. Instead of making an eggnog base from scratch, it uses Advocaat — the classic Dutch liqueur made with eggs, sugar and alcohol — as its foundation.
Licor 43 adds its distinctive vanilla, citrus and warm spice notes, while milk softens the richness of the Advocaat and gives the cocktail a smoother, lighter texture. A small amount of freshly grated nutmeg provides the familiar aromatic link to traditional eggnog.
For a more dessert-like variation, replace the Licor 43 with Crème de Cacao. This shifts the cocktail from vanilla and warm spice towards chocolate and custard, while retaining the same creamy Advocaat base.
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After Dinner · Creamy · Dessert Cocktail · Dutch Inspired · Medium · Original Recipe · Signature Cocktail
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Cinderella Mocktail poster with orange, pineapple, strawberry, lemon and soda water

Cinderella Mocktail

Cinderella Mocktail poster with orange, pineapple, strawberry, lemon and soda water
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Cinderella Mocktail

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A refreshing twist on the classic Cinderella Mocktail. Fresh orange and pineapple juice, bright lemon and strawberry syrup come together with sparkling soda for a fruity, feel good escape.
[ Also available on Difford's Guide ]
🍸 Yield: ±235 ml
🍷 Serves: 1
🔥 Calories: 69 kcal
🧊 Glass: Hurricane
🍷 Alcohol: 0% ABV
🍽️ Enjoy: For any occasion.
🎨 Layered Version: See Method / Notes below.
Bereidingstijd 3 minuten
Calories: 69
Ingrediënten Method Nutrition Notities

Ingrediënten
  

Method
 

  1. Shake the first 4 ingredients with ice & strain into ice-filled glass.
  2. Top-up with soda water.
    3. For a layered alcoholic Cocktail version:
    Replace 25 ml Strawberry Syrup with 40-50 ml Strawberry Liqueur. Instructions below. This version is about 70-90 more kcal. and 10 gr. more Carbohydrates / Sugars
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Nutrition

Serving: 235mlCalories: 69kcalCarbohydrates: 16gSugar: 15g

Notities

Cinderella Cocktail Layered Version

History / Notes:

The Cinderella is a classic alcohol-free cocktail built around bright citrus and tropical fruit flavours. Our version adds strawberry zero syrup for a fruity touch without making the drink overly sweet, while soda water keeps it light and refreshing.
For those who prefer a cocktail version, the Layered Cinderella replaces the strawberry syrup with strawberry liqueur. Using a smaller amount of liqueur creates a more subtle coloured layer while adding a gentle alcoholic twist to the original mocktail.
 
Explore this cocktail
Fruity · Layered Cocktail · Lemon · Low Calorie · Mocktail · Refreshing · Summer Cocktail
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