Created by Belgian bartender Ran Van Ongevalle, this award-winning cocktail was specially chosen by our chocolatiers to complement Eggnog Truffle.
Yield - 1 Serving
- 2 oz Bacardí Gran Reserva Maestro de Ron eight-year-old rum
- 1/3 oz Amontillado sherry
- 1 tsp Crème de cacao
- 2 dashes Absinthe
- dash of Saline solution
- Combine ingredients together and stir with ice until completely chilled.
- Strain into chilled cocktail glass.
- Garnish with three drops of olive oil.