Trouble for Tina

Ingredients

• 1.5 oz Aged Rum
• 0.5 oz Crème de Cacao Brun Liqueur
• 0.5 oz Crème de Cacao Blanc Liqueur
• 2 oz Coffee
• 1 oz Heavy Cream

Instructions

1. Combine the anejo rum, dark creme de cacao, white creme de cacao, brewed coffee, and heavy cream in a cocktail shaker.
2. Ensure the coffee has cooled to room temperature before adding.
3. Fill the shaker halfway with ice cubes.
4. Shake the mixture well to thoroughly blend the ingredients.
5. Strain the drink into an old-fashioned glass filled with fresh ice cubes.
6. Dust the top with ground cinnamon as a garnish before serving.