Name: Rococoa
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Rum - Light white (charcoal-filtered) 1-3 year old; 10 ml Crème de cacao liqueur (white); 2.5 ml Whisk(e)y - Peated whisk(e)y; 4 Chocolate bitters; 5 ml Chilled water (omit if using wet ice)

Serve in a

Nick & Nora glass

Garnish:

Half vanilla pod

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 1/2 fl oz	Light white rum (charcoal-filtered 1-4 years old)
1/3 fl oz	Dutch Cacao white crème de cacao
1/12 fl oz	Caisteal Chamuis peated scotch whisky
4 drop	Bob's Chocolate bitters
1/6 fl oz	Chilled water (omit if using wet ice)
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Read about cocktail measures and measuring.

Buy direct from

Caisteal Chamuis peated scotch whisky, 70cl

£ 42.25 £ 0.15 per cocktail, makes 281 Bob's Chocolate bitters, 10cl

£ 14.95 £ 0.06 per cocktail, makes 250

£ -.--

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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Gentle

Boozy

Sweet

Dry/sour

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Review:

Subtly smoky chocolate and light rum.

History:

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

Alcohol content:

1.3 standard drinks
29.22% alc./vol. (58.44° proof)
18.3 grams of pure alcohol

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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.