- 2 measures dark rum
- 1 measure Disaronno
- ½ measure Heering Cherry Liqueur
- 5ml Creme de Cacao
- Bob’s Orange & Mandarin Bitters and Bob’s Chocolate Bitters
Place all ingredients in a mixing glass, fill with ice and stir then strain into a chilled coupette glass.
Artwork by Natalie Mascall
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