The Trinidad Nocturne

Ingrédients

• 45 ml dark rum
• 30 ml crème de cacao
• 25 ml fresh espresso, cooled
• 20 ml heavy cream
• 4 dashes Angostura Cocoa Bitters
• 2 dashes Angostura Aromatic Bitters
• 15 ml simple syrup

Préparation

1. Chill a coupe glass by filling it with ice water and setting aside.
2. Pour dark rum, crème de cacao, cooled espresso, and simple syrup into a cocktail shaker filled with ice.
3. Add both the Angostura Cocoa Bitters and Aromatic Bitters to the shaker.
4. Shake vigorously for 12 seconds until well-chilled.
5. Discard the ice water from the coupe glass.
6. Strain the mixture into the prepared coupe glass using a fine mesh strainer.
7. Layer the heavy cream over the back of a bar spoon onto the surface of the cocktail to create a floating layer.

Serve in a chilled coupe glass.