Bourbonilla

  • 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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Alfonso
  • 1 ½ oz. Creme de Cacao
  • 3 dashes Heavy Cream

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.

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