Morgan’s Mountain is rich and just a little bit chocolatey. I like how this one makes more judicious use of Kahlua and Creme de Cacao than so many recipes that seem to think more=better when it comes to those.
You really only need a touch of either, and that’s what you get – a half-ounce of Creme de Cacao and a mere teaspoon of Kahlua.
Light rum is the basis for this one, and an ounce of cream rounds out the flavors. This is a nice after-dinner drink or nightcap – smooth and lightly sweet.
And it looks good too, with the Kahlua dropped down the middle to form a layer. I recommend putting your Kahlua in a spoon – or better yet, a small syringe – so you can drop it precisely where it should go to get the look.
- 1 1/2 ounce light rum
- 1/2 ounce white Creme de Cacao
- 1 ounce heavy (or double) cream
- 1 teaspoon Kahlua
Fill a cocktail shaker halfway with ice rubes. Pour in everything but the Kahlua and shake until chilled. Strain the mixture into a cocktail glass, and drop the Kahlua right down the middle of it so it forms a pooled layer at the bottom.