A yummy recipe for Kis-Kesay made with white rum, white creme de cacao, lime juice, blackcurrant juice, whipped cream and sugar.

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

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

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