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TOBAGO GOLD JULEP

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  • 1 1/2 oz. Tobago Gold Chocolate Rum Cream
  • 1 oz. Aged Anejo Rum
  • 1/2 oz. Vanilla Syrup
  • 12 Chocolate Mint Leaves or Regular Mint Leaves
  • 2 dashes Aromatic Bitters

Garnish: Mint Sprig and freshly grated Cinnamon
Glassware: Julep Cup

  1. Bruise Mint Leaves and Vanilla Syrup in the bottom of the Julep Cup.
  2. Add Anejo Rum and Chocolate Rum Cream with frappe/crushed ice.
  3. Build and stir until Julep Cup frosts.

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