RUM AND CHOCOLATE COCKTAIL
INGREDIENTS
- 35ml Authentic Caribbean Rum
- 25ml chocolate liqueur
- 2 tsp of raspberry puree
- 2 tsp lychee juice (optional)
- 2 tsp double cream
METHOD
Shake the Authentic Caribbean Rum, chocolate liqueur, raspberry puree and lychee juice together in a cocktail shaker. Strain the mixture into a chilled cocktail glass and gently pour the double cream on to the top of the mixture. Garnish with a dusting of chocolate powder, and place three raspberries on to a cocktail stick to decorate.