Serve inNick & Nora glass
Squares raisin & nut chocolate balanced across rim
How to make:
STIR all ingredients with ice and strain into chilled glass.
|1 1/2 fl oz||Caribbean blended rum aged 6-10 years|
|3/4 fl oz||Giffard Caramel Toffee liqueur|
|1/2 fl oz||Rosso/rouge (sweet) vermouth|
|1/4 fl oz||Dark crème de cacao liqueur|
|1/12 fl oz||Pedro Ximénez sherry|
|5 drop||Bob's Chocolate bitters|
This cocktail delivers pretty much what it says on the tin – chocolate, rum and raisin. Best enjoyed after dinner with deluxe similarly flavoured chocolate.
Created by yours truly in April 2017 at the Cabinet Room, London, England.