1 oz Curaçao, Pierre Ferrand Dry Curaçao
1 oz Cream (see note)
1 pn Cinnamon (as garnish)
Instructions

Stir the rum and curacao, strain into a chilled coupe. Float cream, garnish.

Notes

To make the cream, combine 6 oz heavy cream and 1 oz 2:1 Demerara syrup. Whip until slightly thickened but pourable.

History

Adapted from a Savoy drink (1/3 ea rum, cream and curacao shaken) by Erik Ellestad.

Cocktail summary
Created by
Erik Ellestad
Year
2016
Is an
authentic recipe
Reference

Smuggler's Cove, pg 174

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