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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.
20ml Havana Anejo 7-year-old dark rum
20ml chocolate liqueur
5ml elderflower cordial
1 Add all the ingredients to a cocktail shaker fi lled with ice cubes, stir to combine and strain into a chilled coupette glass.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
This recipe was first published in November 2015.