01 Apr


September 24, 2015 – The Republic Steakhouse


1 egg yolk
1 barspoon powdered sugar
1/4 oz. crème de cacao (white)
Dash of anisette
1 oz. white rum

Shake well with ice in a shaker. Strain into a cocktail glass.

Flor de Caña rum. A light, chocolately, licorice-y egg nog. I’m not normally very keen on anisette… or any similar anise liqueur… but I didn’t seem to mind this one. The licorice complimented the chocolate nicely.

Cin cin! (Italian)

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Posted by on April 1, 2016 in Rum


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