2 ounces Bacardi Spice Rum
1-ounce cranberry juice
1/4 ounce Orange Curacao
1/4 ounce Pimento Liqueur
Orange peel, for garnish
1/2 ounce Dark Creme de Cacao
1 1/2 ounces Brandy
1 teaspoon brown sugar dissolved in one teaspoon of water
4 to 5 ounces plain milk
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Dale DeGroff, Master Mixologist
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