Ace of Clubs

2 oz Añejo rum
12 oz Lime juice
14 oz Crème de Cacao
Combine ingredients in a shaker and fill with ice. Shake well until chilled; strain into chilled glass.
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rafewood35's picture

Hi guys, I'm new to the

Hi guys, I'm new to the Kindred Cocktials process and this is actually my first ever comment on a recipe so please be nice.
I'am currently a 20 year old bartender from Perth, Australia and have been in the industry for nearly 2 years now.
I found this website as part of univeristy assignment where I to record my contibutions within a specific online community, so I chose KC.

I found this recipe whilst i was searching the datebase and decided to try it before a night out last thursday.
I have always been a big fan of rum and rum cocktails so really enjoyed this! I was suprised to taste how well the creme de cacao and that chocolate flavour worked which the rum and lime juice especially.

Just wondering what the thoughts would be on using a Light Spiced Rum instead of the Anejo?

Overall great recipe and would make/drink again!

DrunkLab's picture

Hello Rafe, Welcome. I see

Hello Rafe,


I see no reason why a light spiced rum wouldn't work. Obviously the cacao pairs well with the rich caramel and cocoa you get in an aged rum, but it should pair with the cinnamon/clove of an infused rum as well. Try it and let us know.

Cocktailian's picture

Welcome to the club! You're

Welcome to the club! You're not only going to find great drinks and cocktail history here but really knowledgeable sounding boards for your ideas and great support from the KC community

rafewood35's picture

Hey Guys Thanks for the

Hey Guys

Thanks for the support, its much appreciated.

Really sound advice and comments, I get where your theory.
When I try it ill let you know!

You should also try the

You should also try the Mulata Daiquiri from Ago Perrone  at The Connaught Bar in London. 1 1/2 aged rum, 3/4 lime, 3/4 Creme de cacao and 1/4 Maraschino.