Ingredients
45ml
Butterscotch Cream Bacchus
45ml
Chocolate Liqueur Briottet
10ml
Cream Hot
Praline
Heat Cubes

17% Alcohol By Volume
34 Proof
1.3 Standard Drinks
Method
  1. Warm shaker and heat cubes.
  2. Warm cocktail glass.
  3. Add all ingredients to warm shaker.
  4. Shake well until warm.
  5. Fine strain into warm glass.
  6. Sprinkle praline on top.
  7. Very Enjoyable

Kibosh: a check end or stop

Served
Shaken
Warm
Saucer
120ml, 5oz, 12cl
Butterscotch Cream Bacchus - Bacchus butterscotch cream liqueur combines smooth cream with the delicious rich flavour of butterscotch.
Butterscotch Cream Bacchus
Chocolate Liqueur Briottet - Briottet chocolate liqueur a clear cocoa flavoured liqueur from Briottet.
Chocolate Liqueur Briottet
Cream Hot - Hot Cream is a dairy product composed of the higher butterfat layer and warmed to the temperature between 140F to 158F or 60C to 70C and never boiled.
Cream Hot
Praline - Praline is a form of confection containing at a minimum culinary nuts and sugar then ground down.
Praline
Heat Cubes - Heat cubes are like ice cubes but differ as they can be warmed and used with warm shaken cocktails and warm stired cocktails using convective heat transfer.
Heat Cubes

Kibosh is very enjoyable strong cocktail at 1.3 standard drinks. Shaken with 45ml butterscotch cream bacchus and 45ml chocolate liqueur briottet with 10ml cream hot and best with dessert type dishes. Just warm shaker and heat cubes then warm cocktail glass and add all ingredients to warm shaker. Shake well until warm and fine strain into warm glass and sprinkle praline on top and served in a saucer glass warm.

kiboshbutterscotchcreambacchuschocolateliqueurbriottetcreamhotpralineheatcubes
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