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
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