1 ½ Solbeso

1 ½ Coconut rum

½ Creme de Noisette (or Frangelico hazelnut liqueur)

¾ White creme de cacao

Method: Shake ingredients with ice and strain into glass.

Aliwen Cabernet Sauvignon 2012

A home-brew variation on the recipe for the Cocuba, (the original uses white rum instead of solbeso) to a similar result. The coconut dominates with hazelnut and chocolate flavours lurking in the background. The Solbeso compliments the more identifiable ingredients, adding a different level of depth and quality to the drink from the original recipe. Not as approachable as the original perhaps but very satisfying and enjoyable. Solbeso works well with white creme de cacao (they come from the same plant) even though individually they taste nothing alike. 

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