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Chocolate Rum & Raisin

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A rörd, dessert-like drink that stirs dark rum with caramel toffee, crème de cacao and a little sweet vermouth. Pedro Ximénez sherry and chocolate bitters give it a dried-fruit, cocoa note.

Similar names: Bitter Raisin, Bitter Rum Raisin, Raisin' Cane, Rum & Raisin Alexandra, Rum & Raisin Espresso Martini, Rum Raisin, Rum Raisin (Peña)

Method
Stirred
Glass
rocks
Difficulty
Hard
Flavor Profile
Bitter
Creamy
Nutty
Strong
Sweet

Ingredients

Servings:
1
Your bar: 0/6
Bob'S Chocolate Bitters
5 drops
Dark Rum
4.5 cl
Sweet Vermouth
1.5 cl
Crème de Cacao
0.75 cl
Pedro XiméNez Sherry
0.25 cl
Giffard Caramel Toffee Liqueur
2.25 cl
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Chill a rocks glass.
  2. Fill a mixing glass with ice and add crème de cacao, Giffard Caramel Toffee Liqueur, dark rum, sweet vermouth, Pedro Ximénez sherry and Bob's Chocolate Bitters.
  3. Stir until well chilled.
  4. Strain into the chilled glass.
  5. Balance a few squares of raisin and nut chocolate across the rim.

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