Garnish:
Dust with nutmeg
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Black Tears cacao & coffee spiced rum |
| 3/4 fl oz | Tawny port (10 year old) |
| 1/2 fl oz | Dark crème de cacao liqueur |
| 1/2 fl oz | Single cream / half-and-half |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Creamy, chocolaty and delicately spicy with faint rich port fruit.
History:
A spiced rum riff on the classic Chatham Hotel Special.
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