Cafe Creole

Bartender/MixologistBar/CompanyLocationSeasonView
Brian FloydN/AAustinN/A
Ingredients
1.5 ozPink Pigeon Rum
1 ozLuxardo Espresso Italian Liqueur
1.5 ozHeavy cream
.75 ozSimple syrup

Garnish

N/A

Glassware

N/A

Preparation Instructions

In one shaker, mix heavy cream and simple syrup and dry shake vigorously until it's whipped.
In another, shake Pink Pigeon Rum and Luxardo Espresso with ice. Pour into a coupe, and then carefully top with the cream. It should layer perfectly. The vanilla complexity of the rum pairs awesomely with coffee and cream.

Notes

Bartender's personal cocktail- contact if changing ingredients.