About the Compagnie Des Indes Tricorne
This rum is a unique blend of three different styles of Rum from around the world –produced from sugarcane juice, molasses and blended with Batavia Attack (Using rice in the fermentation) in order to give Tricorne its unique flavour.
Origin Story
The Rumtini is a play on the cocktail ‘Martini’ – A popular theory suggests it was first served at the Occidental Hotel in San Franciso sometime in the 1860s. Incidentally, drinking rum or liqueur with chocolate counterparts was popularised in the western coast of Denmark, Northern Germany and the Netherlands fondly known as Tote Tante.
This delectable treat combines two of our favourite things - Rum and Chocolate! With the delicious notes of rum coming through, the combination of chocolate liqueur and cream make this cocktail smooth, silky and ideal for when your looking for an after dinner treat, and definitely one to wow a crowd!
The Method
01
– Pour a small amount of chocolate liqueur onto a small rimmed plate. On a seperate plate, pour a small amount of cocoa powder and spread evenly across the plate.
02 – Dip the rim of your desired cocktail glass into the liqueur. Next, dip the rim into the plate of cocoa powder so you have a powdered glass rim. Set aside.
03 – Add the chocolate liqueur, creme de cacao,
Compagnie Des Indes Tricorne (This can be substituted for another light rum) and remaining ingredients into a cocktail shaker half filled with ice. Shake well until well chilled. (Should feel almost too cold to touch)
04 – Strain into prepared glass and top with sprinkled cocoa powder and mint.
