Ace of Clubs

2 oz Añejo rum
1⁄2 oz Lime juice
1⁄4 oz Crème de Cacao
Instructions

Combine ingredients in a shaker and fill with ice. Shake well until chilled; strain into chilled glass.

Cocktail summary
Created by
Rumba, Seattle
Is an
authentic recipe
Reference

http://imbibemagazine.com/Ace-of-Clubs-Recipe

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3 stars
(5 ratings)
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  • Undrinkable.
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Comments

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!

Hello Rafe,

Welcome.

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.

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

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!

Yikes! Way too much lime and can't taste the CdC... I added more CdC and a bit of Velvet Falernum to help tone down the lime and add some spice and sweet. This needs more work.

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.