- 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
- Crack the Cardamom Pods in the bottom of a Cocktail Shaker.
- Add all ingredients and 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.