1 1⁄2 oz Rum, Smith & Cross (Hazelnut Infused)
4 oz Rooibos tea
3 T Whipped cream (With Peychaud's)
Instructions

Heat Rum and Demerara in "Bartender's Bain Marie" while charging mug with boiling water. Once warm dump out water and add rum and sugar, top with hot tea and a few dollops of whipped cream.

Notes

Must keep everything hot or else a tepid drink ensues.

Cocktail summary
Created by
Kyle Davidson, Blackbird, Chicago, IL, USA
Year
2015
Is the
author's original creation
Curator
Not yet rated
Average
5 stars
(2 ratings)
YieldsDrink
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