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 White Crème de Cacao |
| 1⁄6 fl oz | Lagavulin 16yo Islay single malt whisky |
| 2 dash | Bob's Chocolate Bitters |
| 1⁄2 fl oz | Chilled water (omit if using wet ice) |
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Comment:
Subtly smoky chocolate and light rum.
About:
Adapted from a drink created by Scott Tyrer at Bibis Italianissimo, Leeds, England.
