- 2 oz. Tobago Gold Chocolate Rum Cream
- 1 oz. Chocolate-infused Anejo Rum
- 1/2 oz. White Crème de Menthe
- 2 oz. Vanilla Ice Cream Mix
- 3 Dashes Aromatic Bitters
Garnish: Mint Sprig
Glassware: Collins
- Add all ingredients in the bottom of the Hurricane Glass.
- Add frappe ice and swizzle until the Hurricane Glass is frosted.
- Apply Chocolate Bitters on top.
- Apply Garnish.