Solera Hot Cocoa
Ingredients:
- 1.25 oz Zacapa 23 Rum
- 0.5 oz Pedro Ximenez Sherry
- 0.5 oz Hot Chocolate
Directions:
Add ingredients to a cocktail shaker. Shake well. Pour into glass mug. Garnish with grated cinnamon and pink peppercorn.
Add ingredients to a cocktail shaker. Shake well. Pour into glass mug. Garnish with grated cinnamon and pink peppercorn.
