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Trouble For Tina

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Ingredients:
  • 1 1/2 oz Gold Rum
  • 1/2 oz White Creme de Cacao
  • 1/2 oz Dark Creme de Cacao
  • 2 oz Hot Coffee
  • 1/4 tsp Ground Cinnamon
  • 1 oz Heavy Cream
In a cocktail mixer with ice, combine the rum, dark crème de cacao, white crème de cacao, coffee and cream. Shake well, and strain into an old-fashioned glass almost filled with ice cubes. Dust with cinnamon, and serve.
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