1 1⁄2 oz Stout, St. Ambrose
1 oz Rum, Old Monk
1⁄2 oz Allspice Dram, St. Elizabeth (Trying smaller amounts is recommended.)
1⁄2 oz Demerara syrup

Shake once without and once with ice and strain into a rocks glass. Garnish the foam with bitters.


.5 oz of Allspice Dram is a lot - I strongly recommend that you try with a smaller quantity and I have to wonder if there was a transcription error.

St. Ambrose is a fairly "normal" stout - substituting should be no problem.

Cocktail summary
Posted by Casey on 10/19/2011
Created by
Misty Kalkofen, Drink, Boston, MA
Is an
authentic recipe
Not yet rated
3 stars
(1 rating)
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Casey commented on 10/19/2011:

Delicious and attractive.

I used Young's Double Chocolate Stout and it came out great.

ifjuly commented on 1/23/2012:

A new winter dessert drink favorite! I like this one even better than the one in the PDT book with blackstrap rum. Has more peppy interesting stuff going on, but still eminently satisfying. Yum.