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This is a community recipe contributed by Luca Sorriso Valvo.
Community recipes are not tested or verified by Difford’s Guide.
Published on 4th of August 2023
Serve in a Coupe glass
| 40 ml | Havana Club Añejo 7 Años Cuban Rum |
| 10 ml | Cointreau triple sec liqueur |
| 40 ml | Coconut milk |
| 10 ml | Monin Salted Caramel Syrup |
| 5 ml | Saffron syrup (2:1 sugar syrup heated with saffron fronds) |
| 0.2 ml | Vanilla extract/essence |
| 0.6 ml | Chocolate bitters |
| 1⁄8 cupful | Cacao powder |
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