1 1⁄2 oz Brandy
1⁄2 oz Añejo rum
1⁄2 oz Orgeat, Small Hand Foods (Small Hand Foods)
1⁄2 oz Cream
1 1⁄2 oz Milk
1 pn Nutmeg (as garnish)
Instructions

Shake, strain into a double rocks glass over ice, garnish.

History

Colliau: "The result of an informal competition between Erik Adkins, Jon Santer and myself in the early days of Heaven‘s Dog. Contrary to what those gentlemen may say, adding cream is not cheating. It just makes it better."

Cocktail summary
Created by
Jennifer Colliau, Heaven’s Dog, SF, CA.
Year
2010
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(14 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • subbed more whole milk instead of cream — ★★★★
  • Tastes like Christmas — ★★★★★
Similar cocktails
  • Upgraded Grasshopper — Cognac, Añejo rum, Crème de Cacao, Bitters, Chocolate bitters, Cream, Mint
  • Peanut Malt Flip — Scotch, Egg yolk, Cream, Simple syrup, Peanut butter, Nutmeg
  • Brandy Alexander — Cognac, Crème de Cacao, Half-and-half, Nutmeg
  • Sunset Flip — Speyside Scotch, Herbal liqueur, Crème de Cacao, Bitters, Whole egg, Nutmeg
  • The Italian Job — Bourbon, Coffee liqueur, Amaretto, Sweet vermouth, Espresso, Orange peel
  • Bay Leaf Irish Cream — Irish whiskey, Coffee liqueur, Crème de Cacao, Cardamom bitters, Cream, Bay leaf
  • Dulce de Leche — Añejo tequila, Pedro Ximénez Sherry, Whole egg, Heavy cream, Grapefruit peel, Cinnamon
  • K2 — Bourbon, Coffee liqueur, Irish Cream, Whole egg, Stout Reduction, Grade B maple syrup, Nutmeg
  • Coffin Nail — Venezuelan rum, Cognac, Coffee liqueur, Drambuie, Cherry
  • Coquito (Simple) — Añejo rum, Bitters, Coconut milk, Cinnamon syrup, Cinnamon
Comments