Rococoa

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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Makes this drink 11.67 times

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