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Outstanding unique much loved guide to a prize-winning Trouble for Tina
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.
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