Name: Rococoa
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Rum - White (charcoal-filtered) 1-3 year old light; 10 ml Crème de cacao liqueur (white); 5 ml Whisky - Islay single malt Scotch whisky; 2 Chocolate bitters; 15 ml Chilled water (omit if using wet ice)

Serve in a

Coupe glass

Garnish:

Half vanilla pod

How to make:

STIR all ingredients with ice and strain into chilled glass.

2 fl oz	Bacardi Carta Blanca light rum
1/3 fl oz	Dutch Cacao white crème de cacao
1/6 fl oz	Islay single malt (peated) Scotch whisky
2 dash	Bob's Chocolate bitters
1/2 fl oz	Chilled water (omit if using wet ice)
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Read about cocktail measures and measuring.

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Bacardi Carta Blanca light rum, 70cl

£ 17.75 £ 1.54 per cocktail, makes 11.5 Lagavulin 16yo Islay single malt whisky, 70cl

£ 81.75 £ 0.58 per cocktail, makes 140.5 Bob's Chocolate bitters, 10cl

£ 13.45 £ 0.54 per cocktail, makes 25

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

Subtly smoky chocolate and light rum.

History:

Adapted from a drink created by Scott Tyrer at Bibis Italianissimo, Leeds, England.

Nutrition:

One serving of Rococoa contains 166 calories.

Alcohol content:

1.7 standard drinks
25.5% alc./vol. (51° proof)
23.1 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.