Serve inCoupe glass
Dust with freshly grated nutmeg
How to make:
STIR first 2 ingredients with ice and strain into chilled glass. Carefully float lightly whipped cream (shake cream in the container to aerate prior to pouring).
|1 1/2 fl oz||Bacardi 8 year old rum|
|1 1/2 fl oz||Coffee liqueur|
|1 fl oz||Single cream / half-and-half|
Just three ingredients – rum-laced coffee liqueur topped by a velvety layer of indulgent chilled cream. Basically, a rum-based White Russian but that description doesn't do justice to this delicious cocktail that's best appreciated in place of a dessert after a meal.
Consider adding sugar syrup if using a very dry coffee liqueur.
Adapted from a recipe created by Sasha Petraske during the early years of his iconic Milk & Honey bar in New York City, USA.