- 2 oz. Tobago Gold Chocolate Rum Cream
- 1oz. Spiced Rum
- 1 small Egg
- 1 1/2 oz. Heavy Cream
- Freshly grated Cinnamon, Nutmeg and All-Spice
- 2 dashes Aromatic Bitters
- 1/4 tsp. fresh Lime/Lemon Zest
- 2 dashes Vanilla Extract • Pinch of Salt (optional)
Garnish: Light dusting of freshly grated Spices.
Glassware: Old Fashioned
- Place all ingredients in a Cocktail Shaker with no ice. Dry Shake until the egg emulsifies.
- Add ice and Wet Shake ingredients to a slow count of 15 and Double Strain into another Shaker with NO ICE.
- Apply a vigorous Reverse Shake to ingredients to a slow count of 20 and double-strain into glassware with ice.