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David Bareface
What are some unconventional garnishes that can surprise and delight?
MOREConsider unique garnishes like a spritz of essential oil, a small slice of jalapeño for a spicy kick, or even a dehydrated citrus wheel for added flair.
David Bareface
Strong ABV ( between 20% and 30% ), Bold and noticeable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Pair with heavy cream and white creme de cacao-infused chocolate truffles.
Rum-flavored, creamy, and chocolatey
- White Rum 4.5 cl
- Heavy Cream 3 cl
- White Creme De Cacao 1.5 cl
Any Glass of your Choice
david bareface is a popular Rum cocktail containing a combinations of White Rum,Heavy Cream,White Creme De Cacao .Served using Any Glass of your Choice
David Bareface Ingredients
White Rum,Heavy Cream,White Creme De Cacao,
David Bareface Recipe
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
White Rum
In the making of Rum, the produce of the fermentation and distillation process of molasses is a transparent spirit, which is then aged in vats or barrels and the end result of the ageing is Rum.
White Rum differs from Dark Rum in this process of ageing, while to produce a Dark Rum, the distillate is aged in a large charred oak barrel, White Rum is aged in big stainless still barrels.
There are no legal categorisatoin of Rums and it's just a matter of practice that dark rum is used in cooking or is drunk straight or with a Cola , white rums are mostly used in cocktails.Heavy Cream
Cream can be used to make a creamy cocktail, but when you make a cream cocktail make sure you whip and make your own version. You can also go for a heavy whipped cream which is thicker than regular cream and milk fat can be between 30%-40%.
For a rich and creamy cocktail recipe, combine heavy cream with one shot of alcohol and powdered sugar, then whip it until soft peaks form for a fluffy consistency or you can use it as a loose cream.White Creme De Cacao
Creme de Cacao is a chocolate liqueur that has probably been produced and sold in France since as early as 1666. In America a Chocolate wine was popular in the 18th Century, it's ingredients included sherry, port, chocolate and sugar.
A modern recipe for chocolate liqueur at home lists the ingredients as chocolate extract, vanilla extract and simple syrup and in purest form, chocolate liqueur is clear and colours may be added.
Creme de Cacao can be consumed straight and as an apertif, in cocktails and in desserts, in dessert sauces, cakes and truffles.
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