Chocolate Rum Kiss
Chocolate Rum Kiss
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Tasted:      Rating (1-5):
  • Ingredients
  • Equipment
  • Directions
1 oz Jamaican Light Rum
1/2 oz White Chocolate Liqueur
1 oz Cream of Coconut
2 oz Cream (Half and Half)
Small Scoop of Vanilla Ice Cream
1 oz Milk Chocolate
10 Pistachios
Vanilla Extract (for rimming).
Boxcutters, Ice Cream Spoon, Jigger, Shaker Classic/Boston, Grater, Large Martini Glass.
Shell your pistachios; crush the pistachio meat.
Grate your milk chocolate fine; combine with crushed pistachios.
Rim your Martini Glass. Use vanilla extract for the liquid, the milk chocolate and pistachio mixture for the dry rimming material. DO NOT SKIP THIS STEP!
Place a small scoop of vanilla ice cream in your rimmed Martini Glass.
In a cocktail shaker, combine Captain Morgan White Rum, white chocolate liqueur, cream of coconut and half and half; shake 10 times.
Pour into Martini Glass over ice cream.
Top with the pistachio nut and milk chocolate mixture.
 
 
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