- 1 1/2 oz Bombarda rum of choice - culverin or drake
- 1/2 oz dark creme de cacao
- 1/2 oz white creme de cacao
- 2 oz brewed coffee
- 1 oz heavy cream
- 1/4 tsp ground cinnamon
Method of Attack:
- Combine the rum, dark creme de cacao, white creme de cacao, coffee (cooled to room temperature) and cream in a cocktail shaker half-filled with ice cubes.
- Shake well,
- Strain into an old-fashioned glass almost filled with ice cubes.
- Dust with cinnamon, and serve.