1 oz Curaçao, Pierre Ferrand Dry Curaçao
1 oz Añejo rum
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.