Garnish:
Square of white chocolate balanced on rim
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Bacardi Gold Rum |
| 1⁄2 fl oz | Coconut rum liqueur |
| 1⁄2 fl oz | Benedictine D.O.M. |
| 1⁄2 fl oz | Fino sherry |
| 4 drop | Vanilla Bitters |
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Our Comment:
Richly flavoured and yet dry – rum and subtle desiccated coconut with monastic herbal sweetness dried by aromatic fino sherry and vanilla bitters.
About:
Created in April 2017 by Paloma Alos at the Cabinet Room, London, England. Named after she instructed yours truly (Simon Difford) to stop trying to make the drink she’d just created better.
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