Whole roasted cocoa beans which are macerated and then distilled confer on our White Cocoa liqueur its roundness and its finesse.
Preferably employ this liqueur in cocktails, for instance try out the “Cassis Supreme”: 4 cl of 20% alcohol Briottet Crème de Cassis, 3 cl of Briottet White Cocoa liqueur, 1 cl of Poppy Liqueur and 8 cl of milk. Add ice and use a cocktail shaker.
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