- June 2013
- Serves 1
- 5 minutes
This cocktail recipe combines lashings of dark chocolate and rum, contrasted with a sweet saffron syrup.
- 25 ml Ron Zacapa
- 35 ml Innis & Gunn Rum Finish
- 15 ml Dubonnet
- 10 ml Saffron Syrup
- Dark Chocolate to serve
- Combine the Ron Zacapa rum, Innis & Gunn Rum Finish and the Dubonnet in a cocktail shaker.
- Finish with 10ml saffron syrup, then stir and pour into a rocks glass with plenty of ice. Serve with dark chocolate.
You can buy all of these ingredients from thewhiskyexchange.com
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