Rococoa

Serve in a Coupe glass...
2	fl oz	Bacardi Carta Blanca Superior White Rum (37.5%)
⅓	fl oz	Creme de cacao liqueur (white)
⅛	fl oz	Lagavulin 16 Year Old Islay Single Malt Scotch 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.

Buy ingredients

Buy direct from The Whisky Exchange

£17.25

Makes this drink 11.67 times

£58.45

Makes this drink 184.21 times

£12.45

Makes this drink 25.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail

Mr President
STIR all ingredients with ice and fine strain into chilled glass.

Next Cocktail

Ruby Daiquiri
SHAKE all ingredients with ice and fine strain into chilled glass.

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Stirrers & How to stir a cocktail

Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...

Rum

The spectrum of rum ranges from light, vodka-like extra-light white rums through to characterful cognac-like aged rums with Navy, Dunder and such like in between. If that were not...

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

01:22

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com