Serve in a
Nick & Nora glassGarnish:
Square of white chocolate balanced on rim
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
| Bacardi Carta Oro Rum | |
| Coconut rum liqueur | |
| Benedictine D.O.M. | |
| Fino sherry | |
| 4 drop | Vanilla Bitters |
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.
