A yummy recipe for Kis-Kesay made with white rum, white creme de cacao, lime juice, blackcurrant juice, whipped cream and sugar.
Ingredients:
1 1/3 oz white rum
2/3 oz white creme de cacao
1/3 oz lime juice
1/3 oz blackcurrant juice
1 oz whipped cream
1 tsp sugar
Method:
Shake ingredients and strain into a champagne saucer. Float cream on top, garnish with a twist of orange peel, and serve.
Serve in:
Champagne Saucer