Stephen’s Signature Shot

Main Story:
Create a competitive cocktail

Cookies and Cream

(Serves four shooters)
1 ounce Appleton VX Rum
1 ounce Chambord Liquor
1 ounce Frangelico Liquor
1 ounce Bailey’s Liquor
4 ounces 60% bittersweet chocolate, melted and infused with Appleton VX
Rum Cake for garnish

Process: Pre-melt the chocolate in a double boiler at medium heat, add a splash of Appleton VX. Dip the rim of shooter glass into melted chocolate and set aside. Combine all the liquor over ice in a Boston shaker. Shake well and strain ingredients into a shot glass. Slice bite size portion of rum cake and place on top of shooter as a garnish. Serve and enjoy. Lick the rimmed chocolate glass, take shot, bite cake.