Dea Lea

Ingredients

• 3 clvodka
• 3 clBaileys
• 3 clamaretto liqueur
• 3 clcocoa liqueur

Instructions

1. 1

   Shake and strain

   Shake all the ingredients with ice, then strain over fresh ice into a chilled cocktail glass.

What is Dea Lea?

Dea Lea is a creamy cocktail from a Danish recipe, made with vodka, Baileys, amaretto and cocoa liqueur. The combination brings together a spirit base and sweet, creamy liqueurs.

This version keeps the method simple: shake the ingredients with ice, then pour them over fresh ice. Chilling the glass helps the drink stay cool as you serve it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 40 calories, 0g protein, 0g carbs, 0g fat.

The vodka and liqueurs supply the drink’s energy, while the cream liqueur contributes fat and the sweet liqueurs contribute carbohydrates; the supplied per-serving nutrition lists these values as zero. For a more balanced occasion, pair the cocktail with water and a savoury snack or a meal with vegetables and a protein source.

Choosing the liqueurs

Baileys: use the named Irish cream liqueur for the drink’s creamy character. Give the bottle a gentle shake if it has been standing for a while.

Amaretto and cocoa: these liqueurs provide the cocktail’s sweet, nutty and chocolate notes. Their flavours can vary by brand, so choose bottles you enjoy tasting on their own.

Shaking with ice

Cold shake: add the measured ingredients and ice to a cocktail shaker, close it securely and shake until the mixture is thoroughly chilled. A firm shake also brings the liqueurs together evenly.

Fresh pour: strain the drink over fresh ice rather than using the ice from the shaker. This gives you a cold serve without carrying over the small ice fragments from shaking.

Getting the texture right

Smooth mixture: shake well so the cream liqueur is evenly combined with the spirits and other liqueurs. The finished cocktail should look consistent, without streaks.

Serving temperature: chill the glass before making the drink and serve promptly after straining. The ice will gradually dilute the cocktail as it sits.

Timing and serving

Quick preparation: this recipe takes about 10 minutes, including chilling the glass and preparing the ice. Measure the liqueurs before you start shaking so the drink comes together without delay.

To accompany: serve it as an after-dinner cocktail or alongside a small sweet treat. Keep the portion in a chilled cocktail glass over ice.

Recipe notes & tips

• Chill the cocktail glass before you begin.
• Measure each liqueur carefully to keep the proportions even.
• Use plenty of ice in the shaker to chill the mixture quickly.
• Strain over fresh ice for a cleaner-looking serve.
• Serve straight after shaking while the cocktail is cold.

Variations

• More cocoa: add a small cocoa-liqueur float for a stronger chocolate note.
• Less sweet: reduce one of the liqueurs slightly and keep the total pour smaller.
• Chocolate garnish: grate a little chocolate over the finished drink.
• Shaken presentation: strain into a chilled glass without serving ice for a shorter, undiluted pour.

Common mistakes to avoid

• Warm glass: chill it first so the cocktail stays cool for longer.
• Uneven mixing: shake firmly to combine the cream liqueur with the other ingredients.
• Shaker ice in the glass: strain the drink rather than tipping everything into the serving glass.
• Guessing the measures: use a measure for each 3 cl pour to keep the recipe balanced.
• Waiting too long: serve promptly, as the ice gradually dilutes the drink.

How to store

This cocktail is best made fresh and served straight away. Do not store it once mixed with ice; keep the liqueurs according to their labels.

Frequently asked questions