A soothing drink built on smooth rum, the Trouble for Tina blends 1 1/2 oz anejo rum, 1/2 oz dark creme de cacao and 1/2 oz white creme de cacao.
Ingredients
- 1 1/2 oz anejo rum
- 1/2 oz dark creme de cacao
- 1/2 oz white creme de cacao
- 2 oz brewed coffee
- 1 oz heavy cream
- 1/4 tsp ground cinnamon
Instructions
- Combine the rum, dark creme de cacao, white creme de cacao, coffee (cooled to room temperature) and cream in a cocktail shaker half-filled with ice cubes.
- Shake well, and strain into an old-fashioned glass almost filled with ice cubes.
- Dust with cinnamon, and serve.
Serve In
Old-Fashioned Glass
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