Mobile Bartending and Liquid Catering

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Trouble For Tina



  • 1 1/2 oz anejo rum 
  • 1/2 oz dark creme de cacao 
  • 1/2 oz white creme de cacao 
  • 2 oz brewed coffee 
  • 1 oz heavy cream 
  • 1/4 tsp ground cinnamon

Combine the rum, dark creme de cacao, white creme de cacao, coffee (cooled to room temperature) and cream in a cocktail shaker half-filled with ice cubes. Shake well, and strain into an old-fashioned glass almost filled with ice cubes. Dust with cinnamon, and serve.