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)