Rococoa
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: stir
- Glass: Coupe glass
- Ice: Ice
- Garnish: Half vanilla pod
- ABV: 24%
Ingredients
- Bacardi Carta Blanca light rum — 2 oz (60 ml)
- Dutch Cacao white crème de cacao — ⅓ oz (10 ml)
- Islay single malt (peated) Scotch whisky — ¼ oz (5 ml)
- Bob's Chocolate bitters — 2 dash
- Chilled water (omit if using wet ice) — ½ oz (15 ml)
How to make it
- STIR all ingredients with ice.
- Strain into chilled glass.
- Garnish with half vanilla pod.
A cocktail with light rum and chocolate notes.
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