Warm up rum, creme cacao, sugar and coffee. Float the double fresh cream floating on top. Optionally sprinkle some grated chocolate on top of the cream.
Nice alternative at the irish coffee with a superbe taste of caraibe land. I have prepared it the first time about in 1989 for a customer that she did'nt like irish whiskey, she enjoyed it so much that I introduced it in the list wherever I use to work with a lot of success.
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.|
Find the answers in The Bartender's Handbook.
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