Diamond Gimlet

Description

A rum drink.

• Contributed by The Bartending School

Ingredients

• white chocolate ganache
• 2½ oz coconut rum
• ¾ oz crème de cacao
• ¾ oz rose's lime juice

Directions

1. Dip rim of chilled glass in warm white chocolate ganache.
2. Combine ingredients in a shaker glass filled with ice.
3. Shake to blend.
4. Strain and serve in glass with ganache rim.
5. Ganache refers to a smooth mixture of chopped chocolate and heavy cream.
6. To make ganache, put chocolate (8 oz semisweet chocolate, cut into small pieces) in a medium stainless steel bowl.
7. Heat the cream (¾ cup heavy whipping cream) and butter (2 tbsp, unsalted) in a medium saucepan over medium heat.
8. Bring to a boil.
9. Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
10. Stir with a whisk until smooth.
11. If desired, add liqueur (1 tbsp cognac or brandy).