Ingredients:
- 1 oz dry Pierre Ferrand curaçao
- 1 oz Blended Aged Rum ❸
- 1 oz sweet cream
Garnish: grated cinnamon
Glassware: Chilled coupe
Yield
one cocktail
Method
In a mixing glass, stir together the curaçao and rum with cracked or cubed ice. Strain into a chilled coupe. Carefully pour the sweet cream over the back of a spoon to float on top. Garnish with grated cinnamon.
Source: Smuggler's Cove, page 174.
See sweet cream page for recipe.