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Mobile Bartending and Liquid Catering

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  • 3/4 oz creme de almond 
  • 3/4 oz creme de cacao 
  • 1/2 oz swiss chocolate almond liqueur 
  • 1/4 oz grenadine syrup 
  • half-and-half 
  • Coca-Cola

Combine creme de almond, white creme de cacao, swiss mocha cream and grenadine in an ice-filled highball glass. Fill with half-and-half, and top with coca-cola. Garnish with filbert nuts or cherries.