Chocolate Rum

Pro tips

• Shake all ingredients with ice for 10-12 seconds to chill thoroughly and integrate the cream without over-diluting.
• Use fresh sweet cream or half-and-half; heavy cream will overpower the delicate rum and liqueur balance.
• Strain into a chilled glass to maintain the cocktail's silky texture and prevent separation.
• The 151 Proof Rum floats on top when added last—layer it slowly for visual appeal and to preserve its warming sensation.

Substitutions

• Old Mr. Boston Rum → any aged dark rum (note: substitutes may shift the flavor profile slightly)
• Sweet Cream → half-and-half or light cream (note: adjust quantity to taste)
• White Crème de Menthe → dark crème de menthe (note: will darken the drink's color)

Equipment

cocktail shaker · jigger · bar strainer

Can I make this drink without 151 Proof Rum?

The 151 Proof Rum adds intensity and a warming finish. You can use standard rum (80 proof) as a substitute, though the drink will be milder and less potent.

What's the difference between crème de cacao and crème de menthe in this drink?

Crème de cacao provides chocolate sweetness and body, while white crème de menthe adds a cool, minty note that balances the richness and adds complexity.

Should this be served hot or cold?

Chocolate Rum is typically served as a cold or room-temperature cocktail, though some variations are served warm as an after-dinner drink.

Can I adjust the sweetness?

Reduce sweet cream by half a tablespoon for less sweetness, or add an extra 1/4 oz crème de cacao for more chocolate flavor without extra cream.