This is a community recipe contributed by Bod Weller.
Community recipes are not tested or verified by Difford’s Guide.
Serve in an Old-fashioned glass
| 50 ml | Wray & Nephew White overproof rum |
| 25 ml | Cointreau L'Unique triple sec liqueur |
| 15 ml | Monin Pure Cane sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water) |
| 2 drop | Mozart Chocolate Bitters |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Piña Colada
The Piña Colada is thought by many to have originated in Cuba, with sweetened coconut added in Puerto Rico during the 1950s/60s to create the popular...
20 best Summer cocktails
When it comes to cocktails, summer screams "Sex on the Beach", or at least fruit-forward rather than spirit-forward, more refreshing cocktails, but not...
Latin Trifecta
A tequila-laced, herbal, after-dinner/late-night sipper. I've tried this cocktail with blanco, reposado and añejo tequilas, and while I like the freshness...
Black Prince
A Rum Manhattan with a dark, bittersweet side
Cobra Clutch
This is a particularly venomous, herbal, mezcal-laced Cobra, but its bite is subdued by the chill and dilution of crushed ice. However, beware its delicious...