A distinctive recipe for Folke West, with brown creme de cacao and Martinique rum.
Pour Martinique rum over cracked ice in an old-fashioned glass.
Add brown creme de cacao, and serve.
Serve in a Old-Fashioned Glass.
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A delightful recipe for Coco Martini, with Bacardi Coco rum, Kahlua coffee liqueur and brown creme de cacao.
Pour Bacardi Coco, Kahlua and brown creme de cacao into a mixing glass.
Shake, and strain into a cocktail/martini glass.
Spiral chocolate syrup from the center to the outer rim.
Garnish with a chocolate spiral, and serve.
Serve in a Cocktail Glass.
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A distinctive recipe for Almond Joy #2, with brown creme de cacao, amaretto almond liqueur, Malibu coconut rum and cream.
Mix ingredients together in a mixing glass.
Pour into a cocktail glass, and serve.
Serve in a Cocktail Glass.
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A appetizing recipe for Tricontinental, with gold rum, brown creme de cacao and grenadine syrup.
Slowly pour ingredients pousse-cafe (layered) in order; rum, liqueur, syrup into a champagne flute filled with crushed ice.
Serve in a Champagne Flute.
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This is a heavenly recipe for Rum Alexander, with white rum, brown creme de cacao, cream and nutmeg.
Shake well over ice cubes in a shaker, and strain into a cocktail glass.
Sprinkle with nutmeg, and serve.
Serve in a Cocktail Glass.
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Check out this heavenly recipe for Cuban Hot Coffee, with gold rum, brown creme de cacao, sugar and coffee.
Heat liquors in a heat-resistant glass, add sugar, and fill with coffee.
Stir, and serve.
Serve in a Cup.
Posted in brown creme de cacao, hot coffee, sugar, gold rum | No Comments »
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