20 ml Cointreau or triple sec 15 ml cream 20 ml Baileys 30 ml milk A cherry, strawberry or chocolate chips for garnish
1. Add ice in a champagne flute. Pour the Cointreau, Baileys, milk and cream respectively into the glass. (Ensure that the above order of liquids is followed.) Avoid mixing or stirring. 2. Garnish with a cherry, strawberry or chocolate chips and serve.