Voodoo Milk
Mixologist Brad Farran of Clover Club – Brooklyn, NY
Adapted by StarChefs.com
July 2010
Yield: 1 Cocktail
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INGREDIENTS:
3 ounce fresh whole milk
1 ½ ounce Ron Zacapa Centenario 23 Year Old Rum
½ ounce market spice tea-infused Smith & Cross Jamaican Rum, Navy Strength
½ ounce Benedictine
½ ounce Demerara syrup
METHOD:
In a heavy-bottomed saucepan over medium-high heat, bring the milk to a near boil. Combine the Ron Zacapa, Jamaican rum, Benedictine, and Demarara syrup in a toddy mug or Irish coffee glass. Add the hot milk. Grate fresh nutmeg over the top and serve immediately.
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