Ingredients:
- 1½ oz coffee liqueur
- 1½ oz Blended Aged Rum ❸
- float sweet heavy whipping cream
Glassware: Chilled coupe
Yield
one cocktail
Method
Source: www.instagram.com
The Educated Barfly recommends a barspoon of simple syrup in his squeezer bottle of cream, which also has a spring inside to whip the cream when shaking (he used the spring from a Hawthorne strainer, but commenters also mentioned that a protein shaker spring works well too). The bottle is plastic squeeze bottle with a narrow nozzle, helping gently disperse the shaken cream as a float. Using an open-mouth jar and a barspoon works as well.