50 ml Coffee Cream Liqueur
20 ml Rumundo Bright Edition
15 ml maple syrup
grated tonka bean
Creamy, elegant and simply irresistible – the Silkwood!
Today I grabbed the Coffee Cream Liqueur and used it to mix a wonderfully velvety cocktail – with Rumundo Bold, maple syrup & tonka bean.
A creamy delight with fine roasted aromas, sweet depth and exotic spice – perfect for the cool season.
Shake all ingredients vigorously without ice (dry shake), add ice cubes and shake again.
Strain into a coupette and garnish with grated tonka bean.
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