How to make a "Trouble for Tina"
Ingredients:
- 1 1/2 oz anejo rum
- 1/2 oz dark creme de cacao
- 1/2 oz white creme de cacao
- 2 oz brewed coffee
- 1 oz heavy cream
- 1/4 tsp ground cinnamon
How to:
- Combine the rum, dark creme de cacao, white creme de cacao, coffee (cooled to room temperature) and cream in a cocktail shaker half-filled with ice cubes
- Shake well, and strain into an old-fashioned glass almost filled with ice cubes
- Dust with cinnamon, and serve