The 7C Acheslayer

7C Acheslayer Rum Recipe by Seven Caves Distillery San Diego

The 7C Acheslayer

- 3oz pineapple syrup
- 1oz dry curacao
- .50z orgeat
- .5oz lemon juice
- .25-.5oz Overproof Rum
- 20 oz of Seven Caves Orange Rum
- .5 oz coconut cream

Tools: Measuring jigger, Shaker Tins, Strainer

Glassware: Snifter 

Combine all ingredients in a large shaker tin. Add ice to the small shaker. Seal and shake well, then strain into a chilled snifter glass. Dust with cinnamon and enjoy!

Exploratory SeriesCelestine FabrosComment