As the leaves begin to fall and the temps drop, I get the urge to try some of the heavier or warmer rum drinks that I’ve run across over the summer. One such drink, The Sunset Cruz, created by Carlton Grooms, was shown being prepared on a video posted on Coastlines & Tanlines. It makes use of rum cream – which is actually quite enjoyable and decadent by itself over ice. This recipe, however, adds coconut water and coconut rum. So, as I turned on the heater in the Rum Therapy kitchen for the first time this season, I assembled the ingredients for this rich and creamy rum drink.
Unfortunately, I was not able to find the Aztec Chocolate Bitters that were used in the video and so just substituted a sprinkling of unsweetened chocolate. I’ll have to compare the taste to the chocolate bitters when I can find them.
The recipe is rich and creamy, yet with just a touch of the tropics. I liked it so much that I might even substitute it for a glass of spiked eggnog during the holiday season. Cheers!~
The Sunset Cruz
2 oz. rum cream
1 oz. Cruzan Coconut Rum
2 oz. coconut water
fresh shredded coconut
Aztec chocolate bitters
Vigorously shake the rum cream, coconut rum, coconut water and ice until frothy. Strain into a glass. Sprinkle with shredded coconut and Aztec chocolate bitters. Enjoy!
