Sunday, Nov. 15, 2015 | 2 a.m.
Ingredients
1 ½ oz Atlantico Reserva rum
¾ oz Mandarine Napoléon liqueur
½ oz Wilks & Wilson Adelaide’s Orgeat syrup
1 scoop of chocolate ice cream
Dehydrated orange wheel and sprinkle of freshly grated cinnamon for garnish
Method
Combine all of the ingredients in a shaker and shake thoroughly. Serve in a 12-ounce rocks glass over crushed ice and garnish with a dehydrated orange wheel and a sprinkle of freshly grated cinnamon.
°°°
This cocktail is the grown-up version of chocolate milk. It’s creamy and decadent yet refreshingly light. With flavors of oaky rum, mandarin orange and almonds, the Chocolate Bongo is perfect for Thanksgiving day or night.
Cocktail created by Francesco Lafranconi, Executive Director of Mixology and Spirits Education at Southern Wine and Spirits.
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