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Shake with ice, strain into a martini glass, sprinkle cinnamon on top for garnish.
Instructions
2 oz. Ron Beard Cocoa & Cinnamon Rum Liqueur
1 oz. coconut milk
1/2 oz. orange liqueur
A dash of ground cinnamon for garnish
Ingredients
Savor the harmonious fusion of Ron Beard's Cocoa & Cinnamon Liqueur, creamy coconut milk, and zesty orange liqueur, elegantly crowned with a sprinkle of warm cinnamon.
Cinnamon Coco-Tini
Shake all the ingredients (except grenadine) with ice in a cocktail shaker. Strain into a chilled glass. Pour the grenadine down the side so it settles at the bottom.
Instructions
2 oz. Ron Beard Cocoa & Cinnamon Rum Liqueur
1 oz. fresh lime juice
1 oz. pineapple juice
A dash of grenadine
Ingredients
Dive into the mesmerizing Grenadian Sunset, a layered spectacle where Ron Beard's Cocoa & Cinnamon Rum Liqueur melds with tropical juices, crowned by a grenadine hue reminiscent of the island's stunning dusk.
Grenadian Sunset
Add all ingredients to a blender with 2 cups of ice. Serve in a glass of choice and top with whipped cream and chocolate shavings. Blend until smooth.
Instructions
2 oz. Cocoa and Cinnamon Rum Liqueur
1 oz. Coffee and Vanilla Rum Liqueur
1 oz. Vodka
2 scoops Chocolate Ice Cream
2 tablespoons Chocolate Syrup
1 cup Ice, Whipped Cream
Ingredients
Indulge in a velvety fusion of rich chocolate ice cream and syrup, harmoniously blended with Ron Beard's Cocoa & Cinnamon and Coffee & Vanilla Rum Liqueurs, accented by smooth vodka and crowned with a lavish swirl of whipped cream.
Death by Chocolate
Rim the glass with hazelnut spread and peanuts. Shake vodka and heavy cream with ice, pour into glass, layer rum liqueur, garnish with toasted marshmallows.
Instructions
2 oz. Cocoa & Cinnamon Rum Liqueur
2 oz. Vodka
2 oz. Heavy cream
Ingredients
Indulge in the luxurious blend of Ron Beard's Cocoa & Cinnamon Liqueur, smooth vodka, and velvety heavy cream, culminating in a decadent martini experience.
Cocoa Martini
Prepare a cup of your favorite hot chocolate. Stir in the Ron Beard Rum Liqueur. Top with whipped cream and sprinkle with a pinch of nutmeg.
Instructions
2 oz. Ron Beard Cocoa & Cinnamon Rum Liqueur
1 cup of hot chocolate
Whipped cream
A pinch of grated nutmeg
Ingredients
Warm up with the Spiced Island Hot Chocolate, blending rich Ron Beard's Cocoa & Cinnamon Liqueur into velvety hot chocolate, crowned with whipped cream and a hint of nutmeg.
Spiced Hot Chocolate
