AuthorThe Cocktails Must FlowCategoryAged Rum, Double Cream, Honey SyrupDifficultyBeginnerA rich, creamy cocktail which first appeared in Trader Vic’s Book of Food and Drink, 1946. This modern version changes the ratio and goes heavier on the rum.
60 ml aged rum
30 ml honey syrup
22.50 ml double cream
1
Half-fill a cocktail shaker with ice.
2
Add all ingredients and shake until well-chilled.
3
Strain into a chilled cocktail glass.
[cocktail-ingredients]
Ingredients
60 ml aged rum
30 ml honey syrup
22.50 ml double cream
Directions
1
Half-fill a cocktail shaker with ice.
2
Add all ingredients and shake until well-chilled.
3
Strain into a chilled cocktail glass.