Ingredients
- 45 mlAged rum (6-10yr)
- 22.5 mlCaramel liqueur
- 15 mlRosso/sweet vermouth
- 7.5 mlDark crème de cacao
- 2.5 mlPedro Ximénez sherry
- 5 dropChocolate bitters
Method
- 1Select and pre-chill a NICK & NORA GLASS.
- 2Prepare garnish of raisin and nut chocolate.
- 3STIR all ingredients with ice.
- 4FINE STRAIN into chilled glass.
- 5Garnish with raisin and nut chocolate balanced across rim.
Styles
Dessert cocktails
