Name: Black Strap
Total time: 2 min
Cuisine: Cocktail
Ingredients: 60 ml Dark/black rum; 15 ml Bénédictine D.O.M.; 15 ml Dark crème de cacao; 2 drop Red hot pepper sauce

Black Strap
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Glass:

Serve in a Martini glass

Ingredients:
2 oz	Dark/black/blackstrap rum
¹⁄₂ oz	Bénédictine D.O.M. liqueur
¹⁄₂ oz	Dark crème de cacao liqueur
2 drop	Hot pepper sauce (red vinegar-based e.g. Tabasco)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a MARTINI GLASS.
Prepare garnish of orange zest twist.

How to make:

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS orange zest twist over the cocktail and use as garnish.

Review:

This drink benefits from the dilution, which comes with a lengthy stir.

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History:

Adapted from a recipe created in 2007 by Neyah White, San Francisco, USA.

More cocktails by Neyah White

Nutrition:

One serving of Black Strap contains 235 calories

Alcohol content:

1.9 standard drinks
29.51% alc./vol. (59.02° proof)
26.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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eddie richards

21st November at 18:29

This ones a winner.:
60ml Diplomattico Mantuano,
15ml Bénédictine D.O.M. Liqueur,
15ml Giffard Créme de Cacao Brown Liqueur,
2 drops Ancho Reyes Chile Liqueur (homemade)
Between sips - A piece of 70% Cacao Fino de Aroma from Colombia

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G. M. Genovese

26th February at 08:02

This reminds me of a Belgian Strong Dark Ale, with a subtle tail of spicy-sweet warmth in the finish. I used Hamilton Jamaican Pot Still Dark rum, Cartron creme de cacao (which is bland on its own, but does a fine job supporting here), and Crystal hot sauce. I did put dashes of the hot sauce in the beaker, realized it then swirl-coated the beaker, dumping the excess. Not at all hot. Interesting drink. Exceeded my hazy expectations.

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