Chocolate Rum & Raisin
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: stir
- Glass: Nick & Nora glass
- Ice: Ice
- Garnish: Squares raisin & nut chocolate balanced across rim
- ABV: 22%
Ingredients
- Havana Club 7yo rum — 1½ oz (45 ml)
- Giffard Caramel Toffee liqueur — ¾ oz (22.5 ml)
- Martini Rosso sweet vermouth — ½ oz (15 ml)
- De Kuyper Brown Crème de Cacao — ¼ oz (7.5 ml)
- Pedro Ximénez sherry — 0 oz (2.5 ml)
- Bob's Chocolate bitters — 5 drop
How to make it
- STIR all ingredients with ice.
- Strain into chilled glass.
- Garnish with squares of raisin & nut chocolate balanced across rim.
A sweet cocktail with rum and chocolate liqueur.
Updated
Same Base
- CHRIS's Pineapple Daiquiri (Difford's recipe)
- Chris's Spiced Pear
- Christmas Blonde
- Christmas Daiquiri
- Chubacabras Daiquiri
- Cinnamon Daiquiri