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Café Olé

From: Fish, Charleston, SC. Yield: 1 serving.
1½ oz. Chila Orchata Cinnamon Cream Rum
½ oz. Godiva Chocolate Liqueur
¾ ounce espresso
3 dashes bitters
bar spoon of coconut milk
as needed for garnish, cinnamon or vanilla bean “dust”
as needed for garnish, Madagascar vanilla bean
Combine rum, chocolate liqueur, espresso, bitters and milk in a cocktail shaker. Shake and strain over fresh ice. Garnish with cinnamon/vanilla bean “dust” and Madagascar vanilla bean.

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