Rye in Paradise | The Cocktail Project
Next Recipe, Spiced Cocoa | The Cocktail Project
Spiced Cocoa

ingredients

  • 2 parts Alberta® Rye Dark Batch™ Whisky
  • 1/2 part Cruzan® Coconut Rum
  • 2 parts Pineapple Juice
  • Float of Coffee Syrup
  • Garnish with fresh ground Nutmeg

Instructions

Build first three ingredients over ice, float in coffee syrup and stir. Garnish with fresh ground nutmeg and optional pineapple wedge and serve.
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