A yummy recipe for Tricontinental made with gold rum, brown creme de cacao and grenadine syrup.
Ingredients:
2 oz gold rum
1/4 oz brown creme de cacao
1/4 oz grenadine syrup
Method:
Slowly pour ingredients pousse-cafe (layered) in order; rum, liqueur, syrup into a champagne flute filled with crushed ice.
Serve in:
Champagne Flute