Florian Ruf
1st July 2023 at 14:35
Delicious, although I had to tweak the recipe ?. I used ⅓ rye and ⅔ 8yo. Barbados rum to flambé. I served it in a big coupe glass smoked before with burnt cinnamon, decorated with one ice and the burnt cinnamon stick. The slight burnt odor blends very well with the cachaca.
14th October at 23:17
Great idea with the burnt cinnamon!
1st July 2023 at 15:28
Long time since I made it but I flambéd with a blowtorch - cooked enough!