I was baking the other night and happened to have a few leftover ingredients on hand to try this out. It was so good - rich but not too sweet!

• 2 ozs Appleton 8 year Reserve rum
• 0.5 oz crème de cacao
• 0.25 oz demerara syrup
• 1 egg yolk
• 0.75-1oz heavy cream to taste (I free-poured it, so I’m not sure)

Shake with ice and strain well. Garnish with dark chocolate shavings.