La Blonde
Negresse
Recipe: 3/4 oz Gin, 3/4 oz Crème de Cacao, 1/2 oz half & half.
Directions: Mix in shaker, add ice and shake. Pour over ice.
Reactions: (invented/mixed/drank in honor of Josephine Baker) (average 4.5)
JB: (5) “Amazing! As slinky & sweet as Ms. Josephine”
JG: (4) “Like chocolate milk with a big kick – too rich for too many”
CP: (5) “Scrumpshy boo-boo. C’est deliciouse…”
AR (4) “Hip enlarging, creamy goodness. Almost a B52.”
JW: (4.5) “Fabulous fudgesicle – the Madeleine of drinks”
