- 2 oz Bourbon
- 1 oz Brown Creme de Cacao
- 2 Vanilla Beans or ½ tsp vanilla extract
- ½ cup ice
Put everything in a glass and refrigerate for at least one hour. Shake well, remove beans, and serve straight up.
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Pour creme de cacao into a chilled cocktail glass and drop the dashes into a spoon. Let cream float on the liqueur; do not mix.