The Postcard Cocktail


Courtesy of Chic Choc


0.75 oz Chic Choc Spiced Rum

0.5 oz Cabot Trail Maple Cream 

2 oz pineapple juice

0.25 oz lime juice

2 oz coconut water

2 splashes of egg whites

1 dash orange blossom

2 splashes of Aztec chocolate-flavour bitters

Orange slices

Cocoa powder

Ice cubes (or crushed ice) 


  1. Pre-cut an orange slice into eight to 10 pieces.
  2. Fill half a cocktail shaker with ice cubes and add all the ingredients one by one.
  3. Add the orange slices and shake vigorously to emulsify the egg white and the pulp created by the citrus pieces.

Pour into a large glass and sprinkle with cocoa powder.

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