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 | 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.
Review:
Subtly smoky chocolate and light rum.
History:
Adapted from a drink created by Scott Tyrer at Bibis Italianissimo, Leeds, England.
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