Batum Chocolatta

• 1/2 ounce Lillet Blanc
• 1 ounce creme de cacao
• 1/2 ounce rum (preferably Barbancourt)
• 1/4 ounce orange liqueur (preferably Cointreau)
• 1 ounce heavy cream
• Cocoa powder, for dusting

1. Combine the Lillet, creme de cacao, rum, orange liqueur and heavy cream in a cocktail shaker with ice; shake vigorously for at least 20 seconds.
2. Strain into a chilled cocktail glass.
3. Dust with cocoa powder.
4. Photograph by Kana Okada

lillet, cacao, rum, orange liqueur, heavy cream, cocoa

Taken from www.foodnetwork.com/recipes/batum-chocolatta-recipe.html (may not work)