- 1/2 ounce Lillet Blanc
- 1 ounce creme de cacao
- 1/2 ounce rum (preferably Barbancourt)
- 1/4 ounce orange liqueur (preferably Cointreau)
- 1 ounce heavy cream
- Cocoa powder, for dusting
Combine the Lillet, creme de cacao, rum, orange liqueur and heavy cream in a cocktail shaker with ice; shake vigorously for at least 20 seconds. Strain into a chilled cocktail glass. Dust with cocoa powder.
Photograph by Kana Okada