Skip to content

TOBAGO GOLD FLIP

  • by
  • 1 1/2 oz. Tobago Gold Chocolate Rum Cream
  • 1 oz. Cognac or Aged Anejo Rum
  • 1/2 oz. Evaporated Milk or Double Cream • 1 small Egg
  • 4 Cardamom Pods
  • 1 Bar-spoons Brown Cane Sugar
  • 1/4 tsp. fresh Lime/Lemon Zest
  • 1 small broken Bay Leaf
  • 2 Dashes Aromatic Bitters

Garnish: Freshly Grated Nutmeg
Glassware: Coupe

  1. Crack the Cardamom Pods in the bottom of a Cocktail Shaker.
  2. Add all ingredients and Dry Shake until the egg emulsifies.
  3. Add ice and Wet Shake ingredients to a slow count of 15 and Double Strain into another Shaker with NO ICE.
  4. Apply a vigorous Reverse Shake to ingredients to a slow count of 20 and double-strain into glassware.

Tags: