Waitrose

Bronze Faun

By Bruno Loubet & Tony Conigliaro

As an alternative to chocolate liqueur, you could infuse the rum with cocoa nibs for 24 hours. Either way, this is a winner of a dessert cocktail. 

Ingredients

20ml Havana Anejo 7-year-old dark rum
20ml chocolate liqueur
5ml elderflower cordial

Method

1 Add all the ingredients to a cocktail shaker fi lled with ice cubes, stir to combine and strain into a chilled coupette glass. 

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  • Preparation time: 5 minutes
  • Cooking time: 0 minutes
  • Total time: 5 minutes

Serves: 1

4 stars

Average user rating Based on 4 ratings

This recipe was first published in Sun Nov 01 16:23:27 GMT 2015.