1 1/2 fl oz | Caribbean blended rum aged 6-10 years |
3/4 fl oz | Giffard Caramel Toffee liqueur |
1/2 fl oz | Strucchi Rosso Vermouth |
1/4 fl oz | Dark crème de cacao liqueur |
1/12 fl oz | Lustau San Emilio Pedro Ximénez Sherry |
5 drop | Chocolate bitters |
How to make:
- Select and pre-chill a Nick & Nora glass.
- Prepare garnish of squares raisin & nut chocolate balanced across rim.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
- Lustau San Emilio Pedro Ximénez Sherry – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
This cocktail delivers pretty much what it says on the tin – chocolate, rum and raisin. Best enjoyed after dinner with deluxe similarly flavoured chocolate.
History:
Created by yours truly in April 2017 at the Cabinet Room, London, England.
Nutrition:
252 calories
Alcohol content:
- 1.5 standard drinks
- 22.74% alc./vol. (45.48° proof)
- 21.1 grams of pure alcohol
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