Sunday, April 3, 2011

Rabbit Hole

Rabbit Hole

2 oz Anjeo Rum
1 oz Kahlua
1/2 oz Creme de Cacao
3 oz Heavy Cream, chilled

Pour the Cream into a highball glass.  Fill a blender with ice and add the rest of the ingredients.  Blend until chunky and then pour over the Cream, in a layer.  Dip a condiment spoon into the mix or suck through a straw to draw up the Cream in a line until a small amount of Cream sits on top center of the drink.  Garnish with a Cherry.

No comments:

Post a Comment