Rococoa

Rococoa image

Serve in

a Coupe glass...
2 fl oz Bacardi Carta Blanca light rum
⅓ fl oz Creme de cacao liqueur (white)
⅛ fl oz Lagavulin 16yo Islay single malt whisky
2 dash Bob's Chocolate Bitters
½ fl oz Chilled water (omit if using wet ice)
  • Display recipe in:

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Half vanilla pod

Comment:

Subtly smoky chocolate and light rum.

About:

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

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