Serve in aCoupe glass
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 White Crème de Cacao|
|1/6 fl oz||Islay single malt Scotch whisky|
|2 dash||Bob's Chocolate bitters|
|1/2 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Subtly smoky chocolate and light rum.
Adapted from a drink created by Scott Tyrer at Bibis Italianissimo, Leeds, England.